Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Asian fusion flavours and practical brigade leadership define this Sydney Chef opportunity. The premium hospitality operation needs a trade-qualified Sous Chef to support senior culinary colleagues, coordinate service and contribute to menu development.
You will apply knowledge of Asian ingredients and techniques while coaching junior cooks, maintaining consistent dishes and managing stock and preparation. Selection depends on recognised qualifications, commercial restaurant experience and demonstrated leadership during demanding service. Sponsorship is available for the successful candidate.
List chef qualifications, restaurant kitchens, Asian cuisines and the junior staff you have guided in an English CV. Prepare your Sydney Asian fusion kitchen leadership record with Build AI CV.
Key Responsibilities
- Direct kitchen activity during service and coordinate brigade workflow
- Supervise preparation and check quality and presentation
- Develop menus and dish concepts with senior culinary leaders
- Apply Asian ingredient, flavour and cooking knowledge
- Maintain consistent recipes, portions, flavour and plating
- Coach and mentor junior cooks
- Allocate duties for service demand and assist rosters
- Coordinate with front-of-house staff
- Manage stock, ordering and ingredient availability
- Assist costing, portion control and waste reduction
- Contribute menu and performance improvements
- Maintain accurate kitchen procedures and a clean, safe workplace
- Meet food safety, hygiene and workplace safety
- Promote accountability and support senior management’s culinary, operational and guest goals
Requirements & Eligibility
- A trade-qualified Chef with recognised relevant qualifications
- Minimum 2 years' Junior Sous Chef or Senior Chef de Partie experience
- Practical commercial restaurant kitchen experience
- Asian or Asian fusion cuisine experience or substantial exposure
- Knowledge of Asian ingredients, flavours, preparation and techniques
- Consistent quality during demanding service
- Previous supervision or support of kitchen colleagues
- Knowledge of service coordination and operations
- Understanding of ordering, stock, costing, waste, menus and portions
- Strong leadership and communication
- Professional adherence to hygiene, food safety and workplace safety
- Availability for rotating shifts, weekends and public holidays; Reliability, professionalism and team focus
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