Position purpose The Sous Chef supports the Head Chef in managing the daily kitchen operation, maintaining high food standards, supervising kitchen staff and ensuring efficient food preparation and service.
The Sous Chef acts as the second-in-charge and takes responsibility for kitchen operations in the Head Chef's absence.
Key responsibilities1. Kitchen operations
- Assist the Head Chef with daily kitchen operations.
- Supervise food preparation, cooking and service.
- Ensure all dishes meet presentation, quality and consistency standards.
- Coordinate kitchen sections during busy service periods.
- Ensure preparation lists and daily production schedules are completed.
1. Staff supervision and training
- Supervise and support chefs, cooks and kitchen hands.
- Allocate daily duties and monitor staff performance.
- Train new team members in recipes, procedures and food safety.
- Maintain teamwork, communication and qualified conduct.
- Assist with kitchen rosters and staff allocation.
1. Food preparation and menu development
- Prepare and cook menu items to the required standards.
- Assist with menu planning, specials and seasonal changes.
- Support function menus, canapé preparation and event catering.
- Maintain standard recipes, portion sizes and presentation.
1. Stock and cost control
- Assist with ordering and receiving deliveries.
- Monitor stock levels and storage rotation.
- Follow FIFO procedures.
- Minimise food waste and maintain portion control.
- Assist with stocktakes and food cost monitoring.
- Report stock shortages and supplier issues to the Head Chef.
1. Cleaning and food safety
- Maintain cleanliness across all kitchen areas.
- Monitor cleaning schedules and hygiene standards.
- Ensure correct food storage and temperature control.
- Follow food safety regulations and workplace procedures.
- Monitor equipment cleanliness and report maintenance requirements.
1. Functions and events
- Assist with preparation and execution of functions and events.
- Coordinate canapé production and presentation.
- Ensure sufficient preparation, staffing and food supplies.
- Maintain food quality and timely delivery during events.
Skills and qualifications
- Relevant commercial cookery qualifications.
- Previous experience in a senior chef or supervisory role.
- Strong cooking and food presentation skills.
- Knowledge of food safety and kitchen operations.
- Ability to lead and motivate a kitchen team.
- Good organisation and time-management skills.
- Ability to work evenings, weekends and public holidays as required
- Authority and reporting person:- Head chef
Pay: $75,000.00 – $80,000.00 per year
Benefits
- Free food
- Gym membership
Work Location: In person
📌 Sous Chef (Coogee)
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