Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
A Sydney kitchen is looking for a Sous Chef who has led a team through real service, not only cooked well. The role calls for a strong a la carte background, sound commercial sense around costs and stock, and the steadiness to hold standards on the busiest nights.
Day to day you would run the line, coach cooks, help shape menus and look for ways to make the kitchen run smoother, working with the senior culinary team and the wider hospitality group. Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria.
Your CV should name the venues where you led the line, the menus you helped build and your Food Safety Supervisor certificate. Get a Sydney sous chef CV in shape with Build AI CV so your leadership is easy to see.
Key Responsibilities
- Take charge of how the kitchen performs and is organised from day to day
- Lead cooks through prep, service and close-down
- Hold food quality, presentation and consistency at a high level
- Help create, refine and cost menus and dishes, turning concepts into workable kitchen routines
- Watch food costs, stock use, wastage and inventory, and forecast what the kitchen will need so service never stalls
- Handle ordering and keep good relationships with suppliers
- Build practical rosters around service demand and the strengths of the team
- Guide, supervise and motivate cooks, and help with onboarding, training and development
- Set the tone for a professional, accountable team
- Look for ways to lift productivity and speed up service
- Make quick, sound decisions under pressure
- Keep HACCP, food safety and hygiene compliance on track, with preparation areas and equipment kept in good order
- Work with hospitality and operations leaders, and settle service problems without losing sight of food and guest standards
- Offer creative ideas that improve the dining experience
- Back up senior culinary leaders on wider kitchen and operational projects
Requirements & Eligibility
- Proven professional experience as a Sous Chef or Head Chef
- A strong a la carte restaurant background
- Experience in standalone or multi-site hospitality venues (previous hotel or resort experience is advantageous)
- Demonstrated kitchen leadership and team supervision
- Able to lead by example when service is high-volume
- Solid understanding of professional kitchen systems and workflows
- Commercial awareness of food costs, stock and wastage
- Excellent communication and people-management skills
- Confident decision-making with strong problem-solving
- A creative mindset and genuine interest in quality food
- Able to handle operational and administrative duties well
- Highly organised, with strong attention to detail
- A steady commitment to food safety, hygiene and cleanliness
- A positive, professional approach to teamwork
- Able to work rotating shifts, including evenings and weekends
- A current Food Safety Supervisor certificate and a current driver's licence
- Relevant culinary qualifications and/or substantial industry experience, with the ability to substantiate your professional experience and qualifications during the assessment process
Apply: jobs@jobsabroad.my · WhatsApp
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