Job Opportunity: Sous Chef
The role of a sous chef is pivotal in supporting the executive chef with day-to-day kitchen operations and management. This position is ideal for individuals who possess excellent culinary skills, leadership qualities, and the ability to work effectively as part of a team.
Responsibilities:
* Assisting the Executive Chef: The successful candidate will be responsible for assisting the executive chef with daily kitchen operations, including menu planning, food preparation, cooking, and service of menu items.
* Maintaining Quality Standards: Ensuring high standards of food quality, portion control, and consistency are maintained at all times.
* Stock Management: Monitoring stock levels, ordering supplies, and ensuring compliance with food safety standards and HACCP guidelines.
Requirements:
* Certificate III in Commercial Cookery: A certificate in commercial cookery or equivalent is essential for this role.
* Certificate IV in Kitchen Management or Diploma in Hospitality Management: While not mandatory, a certificate IV in kitchen management or diploma in hospitality management would be advantageous.