Chef
Hospitality · Surfers Paradise, Gold Coast QLD, Australia · Full-Time · Discussed at interview
Ready to step up in a busy kitchen? A restaurant in Surfers Paradise on the Gold Coast is hiring a capable Sous Chef or Senior Chef to help lift service performance, kitchen organisation and team standards.
You will work alongside the Head Chef, helping coordinate the kitchen team, keep food quality high, manage preparation and keep daily operations running smoothly. The right person has a proven track record in professional kitchens and is ready to take more ownership of service.
If you have run a kitchen line in hotels, restaurants or cruise ships, in the Philippines or elsewhere, and can show consistent service, kitchen discipline and a lead-by-example style, this could be your next move.
Key Responsibilities
- Run kitchen preparation and service for both lunch and dinner
- Back up the Head Chef in running the kitchen day to day
- Make sure food quality and presentation stay consistent
- Lead and supervise the kitchen team during service, train staff and reinforce kitchen procedures
- Plan preparation so service runs smoothly
- Keep track of stock levels, rotation and par levels, and help control food costs and reduce waste
- Help with staff rosters and labour allocation
- Follow HACCP, food safety and WHS procedures
- Keep the kitchen clean, well structured and ready for service
- Work closely with front-of-house staff on service requirements
- Spot problems during service and fix them quickly and professionally, keeping productivity and quality up even under pressure
- Help create a positive, disciplined and collaborative kitchen
Requirements & Eligibility
- Experience you can demonstrate as a Sous Chef, Senior Chef or experienced Chef
- A strong background working in professional commercial kitchens
- Proven at handling preparation and busy service times
- Team leadership or supervisory experience you can demonstrate, and the ability to train, guide and support other kitchen staff
- Working knowledge of HACCP, food safety and WHS requirements
- Practical know-how in stock control and food cost management, plus an understanding of kitchen staffing and labour needs
- Good communication and organisation skills
- A sharp eye for detail and a very clean kitchen
- Able to keep standards consistent during high-volume service
- Confident working alone or with the team
- Professional, reliable and accountable, with a positive attitude and strong problem-solving skills
- Available to work a 7-day roster, including weekends and public holidays
- Willing to take ownership of how the kitchen performs and the standards it keeps
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