About the role

The sous chef is responsible for working with the kitchen team to complete weekly meal and dessert production. This includes food preparation tasks, packing orders, associated paperwork and cleaning. Working closely with the head chef, the sous chef is responsible for the safety, presentation and quality of food produced. In the absence of the head chef, additional tasks include ordering and overseeing production in partnership with our experienced team.

Key responsibilities
Display a high level of organizational skills & use company time efficiently
Complete accurate and productive production of menu items in line with weekly production schedule
Promote effective use of stock and effective stock rotation
Display a high level of kitchen and personal hygiene
Contribute to strategies that streamline work-flow and productivity




Maintain consistent quality of finished menu items in relation to flavor, presentation, weight and packaging
Complete relevant documentation in accordance with HACCP procedures
Assist the head chef with staff training and supervision

About you
Qualified cook, Certificate 3 in commercial cookery
Proven experience at Sous Chef Level – minimum 1 years
Demonstrates sound leadership skills
Able to follow secure work practices

About us

Essence Food for the Soul is a food production business located in Portsea. We specialise in the creation and production of quality ready to eat meals and desserts for retail outlets across Melbourne and regional Victoria.

📌 Sous Chef Mon Thur 32 Hours Per Week Portsea (Australia)
🏢 Essence Fine Food Cafe
📍 Australia