Sous Chef - Take Your Career on the Road.
Core
Managing kitchen operations for fine dining and a la carte service in resorts, hotels, and pubs across Australia and New Zealand.
Role type
Sous Chef (contract-based)
Builds
Lunch and dinner services, a la carte menus
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 dining or bulk cooking
Responsibilities
Working in a team of approx. 10+ people, producing consistent quality, assisting with menu planning and suggestions, motivating the team
Seniority
Mid-level, hands-on IC