Key Responsibilities
The role of Sous Chef requires a skilled professional with extensive experience in high-pressure commercial kitchens. At least 3-5 years of experience is necessary, as well as at least 12 months as a Sous Chef.
A Cert IV in Commercial Cookery is required to excel in this dynamic position.
Essential Qualifications and Skills
* At least 3-5 years of experience in a fast-paced professional kitchen environment
* Proven track record as a successful Sous Chef with leadership skills and culinary expertise
* Certification in Commercial Cookery (Cert IV)
Requirements for Success
* Effective menu planning and preparation
* Excellent food presentation and quality control
* Implementation of rigorous food safety and hygiene protocols