Sous Chef - Travel Included
Core
Prepare and serve food in fine dining/upmarket resort, hotel, and pub settings across Australia and New Zealand, often as a solo chef or part of a small team.
Role type
Sous Chef / Chef de Parties / Solo Chef
Builds
A la carte style food and bulk cooking for lunch and dinner services
Domain
Hospitality / Fine Dining / Resort / Hotel / Pub
Required skills
Trade qualification, 3-5 years experience, consistent quality production, menu planning, a la carte or bulk cooking, team motivation, attention to detail
Preferred skills
Strong work ethic, positive attitude, ability to work split shifts
Technologies
Traditional knives
Responsibilities
Work in a team of 10+ people or solo, manage split shifts, assist with menu planning, motivate team members
Seniority
Mid-level, hands-on IC