- Support the Head Chef in leading daily kitchen operations and maintaining exceptional food quality.
- Prepare, cook and present dishes in line with approved recipes, menus and service standards.
- Supervise kitchen staff, delegate tasks and provide coaching to improve team performance.
- Assist with menu development, seasonal specials, recipe costing and portion control.
- Maintain compliance with food safety, hygiene, allergen management and WHS requirements.
- Monitor stock levels, manage ordering, minimise waste and support inventory control.
- Ensure kitchen equipment, storage areas and workstations are clean, organised and operational.
- Manage kitchen operations during the Head Chef’s absence, including service delivery and staff coordination.
- Respond effectively to service pressures while maintaining consistency, quality and presentation standards.

Qualifications & Experience

- Certificate III or IV in Commercial Cookery,



or equivalent culinary qualification.
- Solid knowledge of Australian food safety, hygiene and workplace health and safety standards.
- Demonstrated experience in high-volume or fast-paced hospitality environments.
- Excellent leadership, communication, time-management and problem-solving skills.
- Ability to work flexible hours, including evenings, weekends and public holidays.
- Competitive salary package based on experience and qualifications.
- Career progression opportunities within a growing Australian organisation.
- Supportive team culture and hands‑on leadership development.
- Staff meals and employee benefits, where applicable.
- Opportunity to contribute creatively to menu design and kitchen operations.

📌 Sous Chef (Melbourne)
🏢 Talent Searcher
📍 Melbourne