Job Description
As a Sous Chef, you will be responsible for assisting the Head Chef in planning menus, recipe writing and sourcing new products.
Key Responsibilities:
1. Assist the Head Chef in menu planning and recipe development.
2. Lead and mentor a team of cooks to ensure high-quality food preparation and presentation.
3. Prepare food according to quality and presentation standards.
4. Organize and control kitchen operations for optimum functioning.
5. Maintain quality control and portion consistency of food served.
6. Monitor stock levels and place orders accordingly.
7. Ensure highest standards of hygiene, cleanliness and sanitation of kitchen and equipment are maintained.
Required Skills and Qualifications:
* Previous experience working in a similar role.
* Sound knowledge of a broad range of food preparation and cooking equipment.
* Experience leading large teams.
* Demonstrated culinary flair and genuine passion for the industry.
* Flexibility and availability to work across a rotating roster.
Benefits:
* Development opportunities/career pathways.
* 50% team discount precinct wide.
* Wellbeing initiatives including team yoga, run club and access to independent confidential counselling services.
* Team recognition rewards.
* Extra week of annual leave after 5 years of service.
Our Culture:
We are dedicated to cultivating a diverse and inclusive environment where our core values – Guest Focused, A Community, Vibrant, Proud, and All In – serve as the foundation of our culture. These principles guide our actions, shape our workplace, and ensure that we consistently uphold a standard of excellence in everything we do.