Sous Chef (Mon - Thur) 32 hours per week

About the role

The sous chef is responsible for working with the kitchen team to complete weekly meal and dessert production. This includes food preparation tasks, packing orders, associated paperwork and cleaning. Working closely with the head chef, the sous chef is responsible for the safety, presentation and quality of food produced. In the absence of the head chef, additional tasks include ordering and overseeing production in partnership with our experienced team.

Key responsibilities

• Display a high level of organizational skills & use company time efficiently

• Complete accurate and efficient production of menu items in line with weekly production schedule

• Promote efficient use of stock and effective stock rotation

• Display a high level of kitchen and personal hygiene

• Contribute to strategies that streamline work-flow and productivity

• Maintain consistent quality of finished menu items in relation to flavor, presentation, weight and packaging

• Complete relevant documentation in accordance with HACCP procedures

• Assist the head chef with staff training and supervision

About you

• Qualified cook, Certificate 3 in commercial cookery

• Proven experience at Sous Chef Level – minimum 1 years

• Demonstrates sound leadership skills

• Able to follow safe work practices

About us

Essence Food for the Soul is a food production business located in Portsea. We specialise in the creation and production of quality ready to eat meals and desserts for retail outlets across Melbourne and regional Victoria.