Sous Chef | Chef & Cook | Australia Tablelands

Sous Chef

Permanent position – remuneration based on the experience of the successful applicant.

The Sous Chef is required to organise, prepare and cook a wide range of foods in a number of settings. The Sous Chef will assist the Head Chef in daily and weekly requirements.

Role and responsibilities:

• Prepare and store food items, ensuring stock rotation and control is maintained;


• Preparation of meals, ensuring presentation, portion control and quality is of the highest standard;


• Liaise with the Head Chef or the Management team on functions and special requirements;


• Order food, kitchen supplies and equipment when required;


• Ensure the cleaning and maintenance routines are completed;


• Assist the Head Chef with minimising loss and financial waste;


• Assist the Head Chef with menu planning;


• Relieving and performing other duties as directed by the Head Chef or the Management team;


• Consistently demonstrate professionalism, integrity, commitment, fairness and co-operation in all aspects of the above responsibilities.

Capabilities required:

• Excellent communication skills, well-spoken and courteous


• Self-motivated, professional and trustworthy


• Demonstrated supervisory experience in managing the daily operations of a commercial kitchen


• Managing budgets/costing goods


• Excellent time management

Qualifications required:

• Certificate III in Commercial Cookery or experience and skills deemed suitable for the position


• Food Safety Supervisors certificate