Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Leading a line through a packed Saturday is different from simply cooking well, and a Sydney kitchen wants a Sous Chef who has done both. You would need solid a la carte experience, a head for food costs, stock and wastage, and the composure to keep standards high when service is at its busiest.
Expect to run the kitchen day to day, coach and roster cooks, help build and cost menus, manage ordering and suppliers and look for ways to make service faster, all while keeping HACCP and food safety tight. Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria. If you have run a busy brasserie pass in the UK, that experience counts.
Use your CV to show the kitchens where you have been second in charge, the menus you have costed and your Food Safety Supervisor certificate. Map out an a la carte sous chef CV with Build AI CV for this role.
Key Responsibilities
- Run daily kitchen performance and organisation, leading cooks through prep, service and close
- Keep the quality, look and consistency of the food high
- Help develop, refine and cost dishes and menus and turn ideas into practical kitchen routines
- Control food costs, stock use, waste and inventory, forecast needs and handle ordering and supplier relationships
- Write rosters that suit service demand and the team's strengths
- Supervise, motivate and develop cooks, including onboarding and training, and set a professional, accountable tone
- Find ways to speed up service and raise productivity, making quick, sound calls under pressure
- Stay on top of HACCP, food safety and hygiene, with prep areas and equipment in good condition
- Work with hospitality and operations managers to fix service issues while protecting food and guest standards
- Bring creative ideas to the dining experience and support senior chefs on wider kitchen and operational projects
Requirements & Eligibility
- Proven professional experience as a Sous Chef or Head Chef
- A strong a la carte restaurant background
- Experience in standalone or multi-site hospitality venues
- Previous hotel or resort experience is advantageous
- Demonstrated kitchen leadership and team supervision, leading by example in high-volume service
- A good grasp of professional kitchen systems and workflows
- Commercial awareness of food costs, stock and wastage
- Excellent communication and people management, with confident decision-making and strong problem-solving
- Creative, with a genuine interest in quality food
- Handles operational and administrative tasks effectively, and is highly organised with close attention to detail
- Steadily committed to food safety, hygiene and cleanliness, with a positive, professional approach to teamwork
- Able to work rotating shifts, including evenings and weekends
- A current Food Safety Supervisor certificate and a current driver's licence
- Relevant culinary qualifications and/or substantial industry experience, which you can substantiate during the assessment process
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