Sous Chef
Visa sponsorship
Hospitality · Wollongong, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Stepping up to Sous Chef takes more than good cooking, and a hospitality operation in Wollongong wants someone who already has the leadership to match. You would support the senior chefs, coordinate service, train the brigade and keep quality, stock and food costs in check, taking over the kitchen when the senior chefs are away.
Experience, qualifications and a track record that can be verified are central to the selection. You would also help plan menus and seasonal dishes, keep HACCP standards tight and work closely with front-of-house so plates leave the pass on time. Sponsorship is available for the successful applicant. If you have been second in command in a busy UK kitchen, this is the next rung.
On your CV, name the brigades you have led, your cookery qualification and your food safety certificates. Build a second-in-charge chef CV for Wollongong on Build AI CV before you apply.
Key Responsibilities
- Lead and coordinate the kitchen through every service
- Support the senior chefs with menu planning and prep, and help create new and seasonal dishes
- Cook and plate to the agreed quality and presentation standards, checking consistency before service and timing plates so they leave the pass promptly
- Supervise and coach kitchen staff in busy periods and train them in procedures, prep and safe work
- Enforce strict food safety, hygiene and HACCP standards and keep work areas clean and organised
- Monitor stock, plan prep to operational needs and help with inventory, costing and waste reduction
- Run the kitchen when the senior chefs are not there
- Report maintenance needs and help care for kitchen equipment
- Work with front-of-house for smooth service and look for ways to improve efficiency and food quality
Requirements & Eligibility
- At least 2 years' experience as a Sous Chef, Senior Chef or equivalent
- Professional cooking experience that can be checked independently
- A relevant culinary qualification, an apprenticeship, or minimum Certificate III in Commercial Cookery or equivalent
- Sound practical knowledge of commercial food prep and cooking, plus knowledge of food safety, hygiene and HACCP requirements
- A valid NSW Food Safety Certificate and current food handling certification
- Experience leading or supervising kitchen staff
- Keeps food quality consistent under high pressure
- Strong planning, organisation and time management, with experience in stock control, food costs and reducing kitchen waste
- Good communicator and team player with a professional attitude and real commitment to culinary standards
- Able to work full-time in New South Wales
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Visa guide: 482 Visa Guide for UK Workers