We are a leading hospitality provider known for delivering quality food and service across healthcare and institutional settings. We are seeking a passionate and experienced Senior Sous Chef to lead our kitchen operations, inspire the culinary team, and uphold the highest standards of food safety and service excellence. Monday to Friday - early start and early finish - 45 hours per week. Occasionally you may be required to work four weekdays plus Saturday.
Key Responsibilities:
* Lead day-to-day kitchen operations across multiple service points.
* Deliver seasonal, cost-effective, and nutritionally balanced dishes as per the rotational menus.
* Oversee food preparation, presentation, portion control, and quality as per company guidelines.
* Manage ordering, stock rotation, and inventory to minimize wastage
* Train, supervise, and motivate chefs, cooks, and kitchen hands
* Ensure compliance with HACCP, food safety, and workplace health regulations
* Collaborate with site managers and front-of-house teams to ensure smooth service delivery
About You:
* Proven experience as a Chef in a high-volume setting
* Proven knowledge of buffet operations and multi cuisine bulk cooking.
* Strong understanding of food cost control, production planning, and dietary compliance
* Excellent leadership, time management, and communication skills
* A passion for food and customer satisfaction
* Certificate III or IV in Commercial Cookery (mandatory)
* HACCP/Food Safety Supervisor Certification (must)
Why Join Us?
* Supportive company culture focused on quality and teamwork
* Opportunities for growth
* Work-life balance in a structured, secure environment
* Be part of a team that makes a difference in hospital and community settings