Job Description

SOUS CHEF
n LOCATION:
n The Essoign Club
n 1/205 William Street, Melbourne, VIC 3000

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REPORTING SUPERVISOR/MANAGER:
n Executive Chef

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MAIN DUTIES/RESPONSIBILITIES:

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Kitchen Operations

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- Assisting the Executive Chef with daily kitchen operations, including preparation, cooking, and service of menu items.
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- Ensuring dishes are prepared, presented, and served to club standards and recipes.
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- Supervising and supporting junior kitchen staff, delegating tasks as required.
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- Maintaining high standards of food quality, portion control, and consistency.
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Menu & Food Preparation

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- Supporting the Executive Chef in developing menus and specials.
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- Supporting the Executive Chef in writing the daily café menu, in accordance with specified requirements.
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- Preparing mise en place and ensuring readiness for daily service.
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- Assisting with catering for functions, events, and private dining.
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- Assisting with drafting and writing the daily menus, including the daily specials dietary matrix.
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Ordering

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- Preparing daily and weekly order lists in consultation with the Executive Chef.
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- Communicating with suppliers to place accurate and timely orders.
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- Checking deliveries against invoices, ensuring quality and quantity are correct.
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- Cross-checking catering and events requirements with daily and weekly orders.
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- Preparing and inputting the weekly bread order.
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Stock Control

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- Monitoring stock levels and advising the Executive Chef when items are running low.
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- Implementing first-in, first-out (FIFO) rotation of stock to minimize waste.
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- Ensuring all food items are correctly labelled, dated, and stored.
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Kitchen Administration

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- Maintaining accurate kitchen records, including temperature logs and cleaning checklists.
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- Assisting the Executive Chef with food cost monitoring and control.
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- Monitoring wastage and communicating trends or issues.
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- Ensuring compliance with food safety standards, HACCP requirements, and workplace policies.
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Cleaning & Kitchen Maintenance

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- Overseeing and assisting in the daily cleaning of the kitchen, equipment, and workstations.
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- Monitoring the correct use and storage of kitchen equipment and utensils.
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- Ensuring food safety standards and HACCP guidelines are met at all times.
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Teamwork & Leadership

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- Leading the kitchen in the absence of the Executive Chef.
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- Training and mentoring kitchen staff in cooking techniques, presentation, and safety practices.
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- Encouraging effective communication and teamwork within the kitchen and with Front of House staff.
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General

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- Monitoring and minimizing food wastage.
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- Undertaking any other kitchen duties as directed by the Executive Chef to support the smooth running of the club.
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📌 Sous Chef (Victoria)
🏢 The Essoign
📍 Victoria