Sous Chef - New Places. New Kitchens
Core
Preparing and serving high-quality a la carte and bulk meals in fine dining resort, hotel, and pub environments across Australia and New Zealand.
Role type
Sous Chef (contract)
Builds
A la carte menus and bulk cooked meals for resort and hospitality clients
Domain
Hospitality / Fine Dining / Resort
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 dining or bulk cooking, passion for expanding culinary knowledge
Technologies
Traditional knives, uniform
Responsibilities
Working in a team of 10+ people, managing split shifts, assisting with menu planning, motivating the team
Seniority
Mid-level, hands-on IC
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