Sous Chef - Travel While getting Paid
Core
Managing kitchen operations for fine dining and a la carte service in resorts, hotels, and pubs across Australia and New Zealand, often as a solo chef or part of a small team.
Role type
Sous Chef / Senior Chef
Builds
A la carte menus and high-quality dining experiences for resort and hotel guests
Domain
Hospitality / Fine Dining
Required skills
Trade qualification, 3-5 years experience, consistent quality production, menu planning, team motivation, attention to detail
Preferred skills
Experience in quality a la carte or bulk cooking, ability to work split shifts
Technologies
Traditional knives
Responsibilities
Leading kitchen teams or working solo, preparing meals for lunch and dinner, assisting with menu planning, maintaining high standards of food quality
Seniority
Mid-level, hands-on IC
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