Sous Chef - Start your next Adventure Now!
Core
Temporary culinary roles in resorts, hotels, and pubs across Australia and New Zealand, focusing on quality à la carte cooking and bulk catering.
Role type
Sous Chef (temporary contract)
Builds
Food service for resort, hotel, and pub guests
Domain
Hospitality / Fine Dining / Bulk Catering
Required skills
Trade qualifications, 3–5 years professional kitchen experience, quality à la carte cooking, bulk catering, menu planning, high standards, attention to detail
Preferred skills
Team player, can-do attitude, passion, enthusiasm, ability to motivate others, willingness to learn
Technologies
Chef knives, traditional chef uniform
Responsibilities
Prepare and serve food in fine dining and upmarket resort environments, manage split-shift rosters, contribute to menu planning, maintain high food quality standards
Seniority
Mid-level (3–5 years experience)