About the Role
The Sous Chef is a key leadership position within our culinary team. As a senior chef, you will be responsible for overseeing kitchen operations, ensuring seamless service delivery and menu innovation.
* Lead your own section of the kitchen, providing support to other sections as needed.
* Collaborate with the Executive Chef to develop seasonal menus, maintaining consistency with our establishment's direction while managing food costs effectively.
* Foster a culture of inclusivity and growth by mentoring junior chefs, supporting their onboarding and ongoing development to achieve high performance in line with company values.
* Assist with administrative tasks including rostering, stock management, ordering, and end-of-month reporting.
* E nsure compliance with food safety, hygiene, HACCP, and workplace health and safety regulations.
Requirements
* Demonstrated experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment, showcasing leadership abilities and a proven track record of successfully leading kitchen teams.
* Strong culinary skills and a passion for creating exceptional dishes.
* Certificate III in Hospitality (Commercial Cookery) is essential.
* A modern approach to menu planning and design is required, driven by a genuine passion for food and cooking.
* Presentation and communication skills are crucial, accompanied by a positive attitude and energy.
* Able to adapt to various shifts, including weekends and public holidays as required.