Sous Chef
Core
Culinary partner to the Executive Chef, overseeing kitchen operations, food preparation, menu innovation, and leading kitchen sections to ensure smooth service and high-quality dishes.
Role type
Senior Sous Chef
Builds
Remarkable dishes and seasonal menus for customers
Domain
Hospitality / Fine Dining
Required skills
Leadership of kitchen teams, Seasonal menu creation, Food cost management, Food safety compliance (HACCP), Rostering and inventory management, Junior chef mentorship
Preferred skills
Modern approach to menu planning, Certificate III in Hospitality (Commercial Cookery)
Technologies
None stated
Responsibilities
Run own kitchen section to ensure smooth service, Support Executive Chef with seasonal menu creation and food cost management, Provide supervision and guidance to junior chefs, Assist with administrative tasks (rostering, stock take, ordering, reporting), Ensure compliance with food safety and hygiene legislation
Seniority
Senior, hands-on IC