Sous Chef

This is a hands-on leadership position involving food preparation, menu development, kitchen coordination and maintaining consistently high culinary and food-safety standards.

Key responsibilities

• Prepare, cook and present menu items to a consistently high standard.
• Oversee daily kitchen operations, including preparation, plating and quality control.
• Design, develop and cost menu items, specials and seasonal offerings.
• Manage stock control, supplier ordering, food costs and wastage.
• Roster, train and supervise kitchen staff.
• Maintain efficient kitchen workflow during high-volume service periods.
• Ensure compliance with food-safety, hygiene and workplace-safety requirements.
• Work with management to maintain and improve the restaurant’s food offering.

Skills and experience

• At least three years of relevant experience as a Chef in a commercial kitchen.
• Certificate IV in Commercial Cookery or an equivalent trade qualification.
• Demonstrated experience in menu planning and food costing.
• Experience supervising and training kitchen staff.
• Strong knowledge of food-safety and hygiene requirements.
• Ability to manage a fast-paced, high-volume kitchen environment.