SOUS CHEF

Situated in an iconic building in the heart of Parramatta CBD, Willo Restaurant & Bar is a stunning venue that showcases a unique shared modern Australian menu. Our culinary offerings blend the flair of Mediterranean cuisine with the finest Australian ingredients, creating a fresh, seasonally driven dining experience.

Having been awarded the prestigious AGFG chefs hat, Willo has established itself as a premier culinary destination. We are now on the lookout for a skilled Sous chef who is truly passionate about their craft to join our vibrant kitchen team.

Position: Sous Chef

Key Responsibilities:

• Collaborate with the Head Chef to design and execute a menu that highlights seasonal ingredients and innovative techniques.

• Maintain high standards of food quality, presentation, and consistency.

• Oversee kitchen operations, ensuring compliance with health and safety regulations.

• Train and mentor junior kitchen staff, fostering a culture of teamwork and excellence.

• Contribute to menu development, incorporating creative ideas and feedback from the team.

The Ideal Candidate:

• Minimum of 2 years experience in a fine dining à la carte environment.

• Passionate about food, with a keen interest in Mediterranean cuisine and a drive for culinary excellence.

• Exceptional attention to detail and presentation.

• Ability to thrive in a fast-paced, high-pressure environment.

• A creative mindset with the ability to innovate and adapt.

What We Offer:

• Competitive remuneration above industry awards, plus excellent tips.

• A commitment to work-life balance with a flexible Tuesday to Sunday dinner service roster only.

• Generous staff discounts across all our venues.

• A supportive and collaborative kitchen environment that encourages growth and development.

• Opportunities for training, career progression, and culinary exploration.

If you’re ready to take your culinary skills to the next level and thrive in a vibrant kitchen atmosphere, we want to hear from you.

Apply now by sending your resume to:

[email protected]