Sous Chef
Visa sponsorship
Hospitality · Melbourne, VIC, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Practical kitchen leadership is central to this Melbourne Sous Chef vacancy. You will support the Head Chef, coordinate preparation and take responsibility for performance when service becomes busy, guiding cooks and maintaining consistent dishes.
The role extends into ordering, stock, food costs and seasonal menu ideas, including modern classics, seafood, premium proteins and pub-style food. It needs proven commercial cooking and leadership experience that can be verified. Sponsorship is considered after a required performance review.
Describe kitchens helped lead, service responsibilities, menu styles and cost controls in an English CV. Present your Melbourne sous chef leadership experience using Build AI CV.
Key Responsibilities
- Assist the Head Chef with daily kitchen management
- Coordinate preparation and take responsibility for kitchen performance during busy service
- Direct and coach junior and senior cooks
- Prepare consistently high-quality dishes to recipe, portion and plating standards
- Assist supplier orders, monitor inventory and control food costs and waste
- Maintain food safety, hygiene and kitchen cleanliness
- Contribute seasonal menu ideas and consistent modern classics, premium proteins, seafood and pub-style dishes
- Coordinate with management and front-of-house colleagues
- Promote a productive and respectful kitchen
Requirements & Eligibility
- Demonstrable Sous Chef or experienced senior chef background
- Experience within a high-volume pub, bistro, restaurant or comparable kitchen
- Proven practical cooking and preparation ability
- Evidence of leading cooks through busy services
- Knowledge of food quality, presentation and consistency
- Practical stock control, ordering, costing and waste management
- Knowledge of hygiene and food safety
- Efficiency under pressure
- Strong team leadership and communication with a reliable professional approach; genuine culinary employment must be demonstrable and verifiable, and documented chef experience is encouraged
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