Job Type: Permanent position | Full time position

Job Description

Pamela Perin on behalf of ROSMARINO TRADINGS PTY LTD T/A ROSMARINO Position: Sous Chef Name of the Business: Rosmarino Trading Pty Ltd T/A Rosmarino Annual Salary: $82,000.00 to $87,000.00 p/year plus superannuation Type: Permanent, Full Time Rosmarino, an Italian restaurant in the heart of Fortitude Valley, Queensland, is seeking a sous chef to manage its kitchen and deliver an authentic Italian dining experience. The ideal candidate would have:

- a Certificate IV in Commercial Cookery (or equivalent qualification) and have at least 2 years of full-time relevant work experience; or
- at least 3 years of full-time relevant work experience in lieu of a formal qualification.

The successful applicant will have proven experience in:

- Overseeing and coordinating the daily operations of the kitchen, ensuring efficient food preparation and smooth service.
- Plan and develop menus in consultation with the Owner, including creating new dishes, reviewing existing recipes and estimating food and ingredient requirements.
- Estimate food and labour costs, undertake recipe costing, monitor portion control and provide recommendations on menu pricing.
- Coordinate ingredient requirements, manage food purchasing and place orders to ensure adequate supplies for daily kitchen operations.
- Inspect deliveries and assess the quality, freshness and suitability of ingredients to ensure compliance with established standards.
- Monitor food quality throughout preparation,



cooking and presentation, ensuring dishes consistently meet the restaurant's standards.
- Liaise with suppliers regarding ingredient quality, pricing, availability and delivery arrangements.
- Oversee stock levels, storage procedures and inventory rotation to minimise food waste and control costs.
- Prepare and cook dishes using appropriate culinary techniques, ensuring consistency in recipes, portion sizes and presentation.
- Identify and resolve issues relating to food preparation, kitchen operations and service efficiency.
- Implement and monitor food safety, hygiene and sanitation procedures, including safe food handling, temperature control and allergen management.
- Ensure kitchen equipment, utensils and work areas are properly maintained, clean and protected, arranging maintenance when required.
- Prepare and manage kitchen staff rosters, ensuring appropriate staffing levels to meet operational requirements while monitoring labour costs and staff availability.
- Supervise, train and coordinate kitchen staff, including Chefs de Partie and other kitchen personnel, providing guidance on cooking techniques, food preparation and workplace procedures.
- Assist with organising staff duties, coordinating kitchen workflows and allocating responsibilities to ensure efficient operations during service.
- Communicate regularly with the Owner regarding menu development, staffing requirements, food costs, stock management and overall kitchen performance.

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📌 SOUS CHEF (Brisbane)
🏢 PERIN, PAMELA
📍 Brisbane