Position
Full time Sous Chef at Café 63 Old Coach Road, Upper Coomera, QLD 4209.
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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