Position
Full time Sous Chef at Café 63 Old Coach Road, Upper Coomera, QLD ****.
Job Type: Full time (38 hours per week)
Salary: $80,000 per annum + Super.
We are looking for a reliable Sous Chef focused on delivering high-quality dishes with speed and consistent flavour.
If you possess strong operational and leadership skills and are dedicated to excellence in a fast-paced environment, we invite you to apply.
Eligibility & Requirements
Certificate IV in Commercial Cookery (Kitchen Management) or Diploma of Hospitality Management, or at least three years of relevant industry experience in a similar position.
At least one year of relevant experience in a similar position.
Australian Citizen / Permanent Resident or legal working rights in Australia.
Flexible hours available.
1 year of relevant work experience required.
Essential Duties & Responsibilities
Quality Control: Guaranteeing consistent, high-quality menu execution aligned with Head Office standards.
Operational Management: Directing daily kitchen workflow, resource allocation, and service efficiency.
Team Support & Development: Assisting the Head Chef in managing staff training, scheduling, and performance to maintain a skilled workforce.
Cost & Inventory Control: Overseeing purchasing, inventory levels, and labour costs to meet financial targets.
HQ & Regulatory Compliance: Ensuring strict adherence to safety standards and liaising with the Head Office on menu and operational planning.
Preparing, cooking, and presenting menu items according to established Head Office recipes and quality requirements.
Organising daily preparation schedules, coordinating cooking timelines, and managing workflow efficiently during service.
Assessing dish quality at all preparation stages to ensure consistency in taste and presentation.
Participating in consultation with the Head Office regarding menu changes, promotions, and standard implementation.
Supporting the Head Chef in recruitment, staff training, and ongoing supervision regarding all kitchen procedures and safety norms.
Developing and adjusting staff rosters in consultation with the Head Chef to ensure adequate coverage while managing labour costs efficiently.
Monitoring inventory, placing necessary orders, and implementing stock control measures to minimise food waste and manage costs.
Overseeing and maintaining compliance with all food safety legislation, hygiene protocols, and storage/labeling policies.
Monitoring and managing the kitchen budget, including food expenditure and labour utilisation.
Liaising with management and front-of-house teams to ensure efficient service coordination and maintain a clean, safe working environment.
Preferred Skills
Strong knowledge of corporate recipes and presentation standards for consistent dish quality.
Ability to efficiently manage multiple tasks and prioritise responsibilities in a fast-paced environment.
Excellent verbal communication skills to collaborate effectively with the Head Chef, staff, and front-of-house personnel.
Strong analytical skills to quickly resolve issues related to cost control, inventory, and operations.
Only eligible and shortlisted candidates will be contacted.
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