Chef
Hospitality · Eden, Wollongong, Illawarra & South Coast NSW, Australia · Full-Time · Discussed at interview
Ready to move up to Sous Chef? Stepping into that role takes more than cooking skill. It takes consistency, leadership, organisation and the confidence to take charge when the kitchen is under pressure.
A professional hospitality operation in Eden, on the New South Wales South Coast, is looking for an experienced Sous Chef or senior culinary professional whose qualifications, experience and practical skills can be clearly shown and verified.
You will help drive daily kitchen performance, back up the senior chefs and lead the team in serving high-quality food every day. If you have led a kitchen team in a hotel or restaurant in the Philippines, the Middle East or on board a cruise ship, this is the kind of role where that experience counts.
Key Responsibilities
- Lead the kitchen through each day's service, coordinating everyone's work
- Step up and run the kitchen when the senior chefs are not there
- Help the senior chefs plan menus and prepare the kitchen, and help create and launch new and seasonal dishes
- Cook and prepare dishes that meet the set quality and presentation standards
- Coordinate plating so every dish goes out on time
- Guide and supervise the kitchen crew during busy periods and train them in kitchen procedures, food preparation and safe ways of working
- Keep food safety, hygiene and HACCP standards strict and work areas clean, organised and compliant with health standards
- Keep an eye on stock levels, coordinate food prep to match operational needs, and help with inventory, food costing and reducing waste
- Check the quality, consistency and look of food before it goes out
- Help keep kitchen equipment in good shape and report anything that needs maintenance
- Work with front-of-house staff so service runs smoothly
- Look for ways to make the kitchen more efficient and the food even better
Requirements & Eligibility
- At least 2 years' experience as a Sous Chef, Senior Chef or equivalent role
- Professional culinary experience that you can demonstrate and that can be independently verified
- A relevant culinary qualification or apprenticeship, or minimum Certificate III in Commercial Cookery or equivalent
- Strong hands-on knowledge of commercial food preparation and cooking techniques
- Knowledge of food safety, hygiene and HACCP requirements
- A valid NSW Food Safety Certificate and current food handling certification
- Proven experience leading or supervising kitchen staff
- Able to keep food quality consistent even under high pressure
- Strong planning, organisation and time management skills
- Experience with stock control, food costs and keeping kitchen wastage low
- Strong communicator and team player with a professional attitude and real commitment to culinary standards
- Able to work full-time in New South Wales; sponsorship is available for the successful applicant
Apply: Apply by email · WhatsApp
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