Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Sydney is home to this Sous Chef opening for a cook who has actually led a brigade through service. A strong a la carte background counts, together with commercial sense about food costs, stock and wastage and enough composure to hold standards through the heaviest nights.
The post covers running the line, coaching cooks, shaping menus and finding ways to make the kitchen more efficient, in partnership with senior culinary leaders and the broader hospitality group. A suitable candidate meeting the required experience and eligibility criteria can be sponsored.
On your CV, name the venues where you led the line, the menus you helped shape and your Food Safety Supervisor certificate. Build AI CV helps you assemble a sous chef CV that shows your leadership clearly.
Key Responsibilities
- Be accountable for how the kitchen performs and is organised each day
- Guide cooks through prep, service and close-down
- Maintain high standards of food quality, presentation and consistency
- Contribute to creating, refining and costing menus and dishes, converting ideas into practical kitchen routines
- Track food costs, stock usage, wastage and inventory, and anticipate requirements so service is never interrupted
- Manage ordering and supplier relationships
- Draw up practical rosters that fit service demand and team strengths
- Supervise, coach and motivate cooks, supporting onboarding, training and development while setting a professional, accountable tone
- Seek ways to raise productivity and speed up service, deciding quickly and soundly under pressure
- Keep HACCP, food safety and hygiene compliance current, with preparation areas and equipment in good order
- Collaborate with hospitality and operations leaders to resolve service issues while protecting food and guest standards
- Contribute creative ideas that enhance dining, and support senior culinary leaders on broader kitchen and operational projects
Requirements & Eligibility
- Professional track record as a Sous Chef or Head Chef
- Solid grounding in a la carte restaurant cooking
- Time in standalone or multi-site hospitality venues; hotel or resort experience is advantageous
- Kitchen leadership and team supervision on record, leading by example when service is high-volume
- Sound grasp of professional kitchen systems and workflows
- Business sense about the cost of food, stock levels and wastage
- Outstanding communicator and people manager
- Decisive, with strong problem-solving ability
- Creative, with real enthusiasm for good food
- Handles operational and administrative duties well; highly organised, with strong attention to detail
- Consistently committed to hygiene, cleanliness and food safety
- Works positively and professionally as part of a team
- Willing to work rotating shifts, evenings and weekends included
- Holds a current Food Safety Supervisor certificate and a current driver's licence
- Relevant culinary qualifications and/or substantial industry experience, which you can substantiate during the assessment process
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