Sous Chef – Role Profile

Reports To: Head Chef

Location: Launceston, Tasmania

Position Summary The Sous Chef is responsible for supporting the Head Chef in delivering the overall food offering within the venue. This role ensures consistent execution across all sections, , including ramen, and hibachi within an izakaya-style, small plate dining environment.

The Sous Chef balances leadership with hands-on service, maintaining high standards in preparation, presentation, and kitchen organisation. They play a key role in shaping kitchen culture, driving consistency, and supporting the development of a fast-paced, energetic service style that defines izakaya dining.

Key Responsibilities

Service Leadership & Quality

- Lead kitchen service in the absence of the Head Chef
- Ensure consistent execution of all dishes across every section
- Maintain pace, communication, and control during service
- Taste and assess dishes prior to and during service to uphold standards
- Support and guide the team through busy service periods

Menu Execution & Development

- Support the implementation of menu items and seasonal changes
- Ensure all recipes, prep methods, and plating standards are followed
- Work closely with the Ramen Chef to maintain broth quality, consistency, and timing
- Contribute to the development of new dishes and izakaya-style offerings
- Adapt menus to reflect seasonal Tasmanian produce

Team Leadership & Development

- Train, mentor, and support kitchen staff across all levels
- Assist with onboarding and ongoing development of team members
- Foster a positive,



accountable, and team-focused kitchen culture
- Provide clear and constructive feedback during and after service

Kitchen Operations

- Oversee daily mise en place and section readiness
- Maintain a clean, organised, and food-safe kitchen at all times
- Monitor stock levels and assist with ordering and stock rotation
- Minimise waste and manage prep scheduling effectively
- Support rostering and labour efficiency

Service & Guest Experience

- Ensure efficient and consistent service during peak periods
- Maintain high standards of presentation and portion control
- Work collaboratively with front-of-house to ensure smooth service flow
- Contribute to a professional, welcoming, and energetic dining environment

Skills & Experience

Essential

- Previous experience as a Sous Chef or senior chef ready to step up
- Strong ability to lead in a fast-paced kitchen environment
- Experience across multiple sections of a commercial kitchen
- Sound knowledge of food safety and hygiene standards
- Strong communication and organisational skills

Desirable

- Experience in an izakaya-style or small-plates environment
- Exposure to Japanese cuisine or ramen production
- Interest in seasonal menu development
- Familiarity with Tasmanian produce and local suppliers

Personal Attributes

- Robust leadership presence and accountability
- Calm and composed under pressure
- Detail-oriented and process-driven
- Team-focused with a collaborative mindset
- Passionate about quality, consistency, and kitchen culture

📌 Sous Chef (Launceston)
🏢 Du Cane Brewery and Dining Hall
📍 Launceston