Position purpose

To prepare and cook the restaurant's dishes, particularly the allocated wok and grill dishes, and to support consistent food quality, efficient kitchen service and the development of the expanded menu.

Key responsibilities

1. Food preparation and cooking

- Plan and complete the preparation needed for assigned dishes and services, based on expected bookings, takeaway demand, cooking classes and function requirements.
- Prepare ingredients, sauces, marinades and other dish components.
- Organise the allocated cooking station and check that enough prepared ingredients are available before service.
- Cook assigned dishes using appropriate wok, grill and other kitchen techniques.
- Manage cooking sequence, timing and portioning so dishes are completed consistently and coordinated with other kitchen sections.
- Prepare food and participate in cooking classes and booked functions when allocated by the Head Chef.

2. Menu and recipe development

- Contribute to the expanded stir-fried and charcoal-grilled menu by trialling recipes and cooking methods with the Head Chef.
- Recommend ingredient combinations, preparation methods, portions and presentation suited to the restaurant's equipment and service arrangements.
- Record agreed recipes and procedures so other kitchen staff can reproduce dishes consistently.
- Final menu approval remains with the Head Chef and management.

3. Food quality and presentation

- Check the freshness and suitability of ingredients used in allocated work.
- Assess flavour, texture, doneness, portion size and presentation during preparation and before dishes leave the section.
- Correct dishes that do not meet the agreed standard, and promptly raise recurring quality issues with the Head Chef.




- Coordinate with the kitchen and service team on dietary requirements and any necessary adjustments to orders.

4. Stock ordering and cost control

- Monitor ingredients and prepared stock needed for allocated dishes.
- Identify replenishment requirements, communicate them to the Head Chef, and assist with ordering and receipt checks as delegated.
- Apply portion controls and preparation yields, rotate stock in the appropriate sequence, and minimise spoilage and avoidable waste.
- Provide practical feedback on recipe costs, overproduction and ingredient usage.
- Purchasing approval and overall cost management remain with the Head Chef and management.

5. Kitchen coordination and staff training

- Supervise the day-to-day preparation and supporting tasks of the Cook and Kitchenhands.
- Demonstrate wok and grill techniques, agreed recipes and secure equipment use.
- Check the quality and timing of delegated work.
- Escalate staffing or performance issues to the Head Chef, who retains overall responsibility for kitchen management.

6. Food safety and kitchen compliance

- Maintain hygienic working practices in the section, including safe storage, handling and preparation of ingredients, separation of raw and cooked foods, allergen controls and appropriate temperature checks.
- Ensure prepared food is labelled and stored appropriately.
- Keep the work area and equipment clean and safe, and raise equipment faults or food safety concerns with the Head Chef.




- Reinforce the relevant procedures when guiding other kitchen staff.

7. Liaison with management and the service team

- Discuss preparation priorities, booking requirements, dish availability and kitchen issues with the Head Chef.
- When the Head Chef is off duty, liaise with the Restaurant Manager and Assistant Manager on service timing, dietary requirements and event arrangements.
- Report shortages, wastage and equipment concerns that affect kitchen production.

Reporting lines and division of duties

Supervision of this position

The Sous Chef reports directly to Head Chef Ashish Joshi. The Head Chef retains overall responsibility for:

- kitchen management
- menu approval
- allocation of cooking sections and tasks
- service coordination
- oversight of food quality, standards and costs.

The Sous Chef carries out the allocated duties above and supervises the day-to-day tasks of the Cook and Kitchenhands.

Front-of-house and management

The Restaurant Manager and Assistant Manager oversee restaurant service and the front-of-house team. When the Head Chef is off duty, the Sous Chef liaises with them on service timing, dietary requirements and event arrangements.

Sharing of duties with other Chefs

The Sous Chef shares food preparation and cooking duties with other Chef rostered for each service. The Head Chef allocates sections and tasks to meet restaurant, takeaway and scheduled function requirements. The Sous Chef's particular contribution is wok and grill cooking; the other Chefs cover their allocated sections and services.

Pay: $70,000.00 – $78,000.00 per year

Benefits:

- Employee discount
- Free food
- Parental leave

Work Authorisation:

- Australia (Required)

Work Location: In person

📌 Sous Chef (Newstead)
🏢 Golden Pig
📍 Newstead