Job Info

Location: CREMORNE, VIC

Salary: Not Specified

Job Type: Permanent position | Full time position

Job Description

Placed.au is looking for a full-time Sous Chef for our client in Cremorne, Victoria. This role is responsible for assisting the Head Chef with day-to-day kitchen operations, food preparation, and team leadership. The successful candidate will help manage kitchen staff, maintain food quality and consistency, control inventory and costs, and ensure compliance with health and safety standards. Job Description: General

- Continuously action and uphold the company's values.
- Consistently and effectively deliver service and performance expectations by demonstrating a strong commitment to exceptional service and attention to detail.
- Professionally represent the company at all times, both in the workplace and offsite.
- Comply with all workplace policies and procedures.
- Foster an environment of respect, tolerance, compassion, professionalism, and empowerment at all levels.

Menu Development and Planning

- Assist the Head Chef in designing and updating seasonal menus, ensuring a balance between creativity, guest preferences, and profitability.
- Ensure all dishes are consistently prepared and served according to restaurant standards.
- Experiment with new ingredients, techniques, and culinary trends to maintain a competitive edge.

Kitchen Operations and Management

- Assist the Head Chef in overseeing daily kitchen operations, ensuring smooth workflow and timely food management.
- Supervise the kitchen team during service to ensure food is prepared to restaurant standards.
- Coordinate with the front-of-house team to ensure seamless service.
- Manage inventory, food ordering, and stock rotation to minimise waste.
- Ensure the kitchen and all related equipment are maintained and fully operational.




- Oversee the cleanliness and organisation of kitchen stations and equipment.

Team Leadership and Development

- Assist the Head Chef in leading, training, and mentoring kitchen crew, including sous chefs, chefs, cooks, and kitchenhands.
- Foster a positive, collaborative work environment that emphasises teamwork, professional development, and high performance.
- Conduct regular team meetings to align the kitchen team on expectations, menu changes, and operational updates.
- Recruit and onboard new kitchen crew as needed.
- Conduct training and development programs to enhance team skills and performance.
- Schedule crew shifts and manage labour costs effectively.

Financial and Cost Management

- Assist the Head Chef in monitoring food costs, labour costs, and other kitchen expenses to maintain profitability while adhering to quality standards.
- Assist the Head Chef in implementing cost-saving strategies without compromising quality or consistency.
- Manage kitchen inventory, including ordering, receiving, and storing food supplies.
- Conduct regular stocktakes and manage waste-reduction initiatives.

Food Preparation and Quality Control

- Oversee all aspects of food preparation, portion sizes, and recipe adherence to ensure consistency, quality, and presentation.
- Take charge of food preparation during high-demand periods or in the absence of the Head Chef.
- Maintain high standards of food hygiene and safety,



adhering to health regulations.

Health, Safety and Compliance

- Ensure all kitchen operations comply with health and safety regulations and food-handling standards.
- Maintain a clean, organised, and safe kitchen environment.
- Assist the Head Chef in conducting regular safety audits and implementing corrective actions as needed.
- Train crew on proper food handling, preparation, and storage techniques to meet HACCP and WHSE (Workplace Health, Safety, and

Environment) requirements.

- Ensure all kitchen crew are aware of allergen and dietary requirements for guests.

Qualifications/Attributes:

- Must hold a relevant Certificate IV in Commercial Cookery, or at least three (3) years of relevant work experience may substitute for the formal qualification.
- Must have at least three (3) years of relevant work experience.
- Must hold a Food Safety Supervisor Certificate.
- Proven experience as a Sous Chef or in a similar leadership role in a high-volume kitchen.
- Experience managing and developing kitchen teams.
- Robust knowledge of cooking methods, ingredients, kitchen equipment, and culinary techniques.
- Strong understanding of food cost management and kitchen operations.
- Knowledge of health, safety, and hygiene regulations, including HACCP and WHSE requirements.
- Excellent leadership and team management skills.
- Ability to work under pressure and manage multiple tasks simultaneously.
- Strong organisational and time-management abilities.
- Excellent communication and interpersonal skills.
- Creativity and passion for the culinary arts.
- Strong problem-solving and decision-making skills.
- Strong work ethic and dedication to maintaining high standards.

Salary Range: $75,000 – $90,000 p.a. excluding superannuation.

📌 Sous Chef (Cremorne)
🏢 Placed Australia
📍 Cremorne