Sous Chef - PACK YOUR KNIVES. WE'LL HANDLE THE REST.
Core
Short-term and ongoing contract positions for experienced chefs across Australia and New Zealand in resorts, hotels, pubs, and remote destinations.
Role type
Contract Sous Chef / Chef de Partie / Solo Chef
Builds
Quality à la carte cooking and bulk cooking for lunch and dinner operations
Domain
Hospitality / Culinary Arts
Required skills
Trade qualifications, 3–5 years professional kitchen experience, quality à la carte and bulk cooking, food preparation and presentation, organizational skills, efficiency under pressure, independent and team leadership, menu planning contribution
Preferred skills
Experience in different kitchen styles and services, adaptability, enthusiasm for travel and new experiences
Technologies
Chef knives, traditional chef uniform
Responsibilities
Lead kitchen operations or work within a brigade, prepare and present high-quality food, manage split-shift rosters, contribute to menu planning, work independently or as part of a team
Seniority
Mid-level to Senior, hands-on IC