Sous Chef is a pivotal culinary leadership role in the kitchen, instrumental in driving menu innovation and team excellence. We seek an experienced professional with a passion for creative cooking and exceptional leadership skills.
Key Responsibilities:
* Support the Executive Chef in strategy development and team coordination.
* Curate menus that showcase local produce and enhance dining experiences.
* Develop training programs, SOPs, and ordering lists to optimize operations.
* Manage staff performance, train new recruits, and foster a positive work culture.
* Maintain high food safety standards, inventory control, and stock management.
Necessary Qualifications:
* Minimum 5 years of experience as Sous Chef in a high-pressure restaurant or hotel environment.
* Proven ability to build and lead high-performing teams.
* Excellent communication and problem-solving skills.
* Creative approach to cooking and menu planning.
* Demonstrated commitment to food safety and quality.
* Australian working rights.