Sous Chef - YOUR SKILLS CAN TAKE YOU PLACES!
Core
Experienced chefs joining a travelling team to work in various Australian venues including resorts, hotels, pubs, and remote locations.
Role type
Sous Chef / Senior Chef / Chef de Parties
Builds
Quality à la carte dishes and bulk cooking for lunch and dinner operations
Domain
Hospitality / Australian Tourism
Required skills
Trade qualifications, 3–5 years professional kitchen experience, quality à la carte and/or bulk cooking, food preparation, presentation, organisational skills, menu planning, kitchen creativity
Preferred skills
Ability to work efficiently under pressure, confidence working independently and within a brigade, adaptability to new environments
Technologies
Chef knives, traditional chef uniform
Responsibilities
Lead kitchen operations, prepare and present food, contribute to menu planning, work in established brigades or solo roles
Seniority
Mid-level to Senior, hands-on IC