Chef
Hospitality · Manly, Sydney NSW, Australia · Full-Time · Discussed at interview
Ready to step up in your kitchen career? A professional hospitality venue in Manly, Sydney, is looking for an accomplished Sous Chef who is ready for the next level.
Great cooking is only part of it. The right person brings proven kitchen leadership, solid a la carte experience, good commercial sense and the confidence to keep standards high through tough services. You will help the kitchen perform well, develop people, protect food standards, make operations more efficient and create memorable experiences for guests.
Your skills can be recognised in a structured Australian hospitality setting, with a team that values motivated professionals. Sponsorship is available for a suitable candidate who meets the experience and eligibility criteria. Chefs from the Philippines and everywhere else are welcome to apply.
Key Responsibilities
- Run the kitchen's day-to-day performance and organisation
- Lead the kitchen team through prep, service and close-down
- Keep food quality and presentation consistently high
- Help create, fine-tune and cost menus and dishes, turning menu ideas into efficient kitchen procedures
- Keep an eye on food costs, stock use, wastage and inventory
- Handle ordering, look after supplier relationships and forecast stock needs so kitchen operations are never interrupted
- Prepare practical rosters based on service needs and what the team can do
- Guide, supervise and motivate the kitchen crew
- Help onboard, train and develop culinary staff
- Encourage a professional, accountable team culture
- Look for ways to boost kitchen productivity and service efficiency
- Make quick operational decisions during busy, high-pressure services
- Stay compliant with HACCP, food safety and workplace hygiene requirements, keeping prep areas and equipment in top condition
- Work together with hospitality and operational leadership
- Help sort out service issues while protecting food and guest service standards
- Share creative ideas that make the dining experience better
- Support senior culinary leaders with wider kitchen and operational projects
Requirements & Eligibility
- Proven track record working professionally as a Sous Chef or Head Chef
- Strong background in a la carte restaurants
- Experience in standalone or multi-site hospitality venues, with previous hotel or resort experience being advantageous
- Proven kitchen leadership and team supervision experience, including leading by example during high-volume service
- Strong grasp of professional kitchen systems and workflows
- Commercial awareness of food costs, stock and wastage that you can demonstrate
- Excellent communication and people-management skills
- Confident at making decisions and solving problems
- Creative, with a genuine interest in quality food
- Able to handle operational and administrative responsibilities effectively
- Highly organised and detail-focused
- Consistently committed to food safety, hygiene and cleanliness
- A positive, professional team player
- Able to work rotating shifts, including evenings and weekends
- Current Food Safety Supervisor certificate and current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- Able to back up your professional experience and qualifications during the assessment process
- Must meet the applicable criteria for employer-sponsored employment
- Sponsorship is available for the right candidate
Apply: Apply by email · WhatsApp
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