Key responsibilities

Prepare and deliver high-quality dishes to established culinary standards

Apply a range of cooking techniques across a varied seasonal menu

Manage competing priorities effectively in a fast-paced kitchen

Maintain high standards of food quality, presentation, hygiene and kitchen organisation

Communicate clearly and collaborate with the wider kitchen and hospitality teams

Support kitchen operations and contribute to a positive, professional team environment

Help solve operational challenges confidently and lead by example

What we're looking for

Minimum four years' experience as a Chef de Partie, Junior Sous Chef or Sous Chef

Experience in a reputable casual fine dining or hatted restaurant

Strong technical and culinary skills

Sound understanding of different cooking techniques and a genuine interest in seasonal produce

Highly organised, with the ability to manage competing priorities

Confident problem-solving skills in a quick-paced kitchen

Positive attitude, strong communication skills and a collaborative approach

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📌 Sous Chef (Sydney)
🏢 Claret Club
📍 Sydney