Sous Chef
Visa sponsorship
Hospitality · Wollongong, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Wollongong's hospitality scene needs a Sous Chef who can drive daily kitchen performance and lead by example when the pressure builds. This role suits an experienced Sous Chef or senior culinary professional whose qualifications and track record can be clearly shown and verified.
You would back up the senior chefs, run service, train the team and keep food standards, stock and costs under control. Sponsorship is available for the successful applicant.
List the kitchens you have led, your HACCP and food safety training and your Certificate III in Commercial Cookery on your CV. Use Build AI CV to prepare a Wollongong sous chef CV that shows your leadership record.
Key Responsibilities
- Coordinate and lead kitchen activity through each day's service
- Back up senior chefs with menu planning and kitchen preparation, and help develop new and seasonal items
- Cook and plate dishes to the set quality and presentation standards, checking quality, consistency and presentation before service
- Co-ordinate plating so dishes leave the pass on time
- Supervise and guide kitchen staff through busy periods, and train them in procedures, preparation and safe working practices
- Hold strict food safety, hygiene and HACCP standards
- Track stock levels and plan preparation around operational needs
- Help manage inventory, food costing and waste reduction
- Step in and run the kitchen when senior chefs are away
- Report equipment maintenance needs and help look after kitchen equipment
- Keep work areas clean, organised and in line with health standards
- Liaise with front-of-house staff for smooth, efficient service
- Look for ways to lift kitchen efficiency and food quality
Requirements & Eligibility
- At least 2 years' experience as a Sous Chef, Senior Chef or equivalent
- Professional culinary experience that can be independently verified
- A relevant culinary qualification, an apprenticeship, or minimum Certificate III in Commercial Cookery or equivalent
- Solid practical 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 personnel
- Able to keep food quality consistent in a high-pressure environment
- Strong planning, organisation and time management skills
- Experience with stock control, food costs and keeping kitchen wastage down
- Strong communication and teamwork, and a professional attitude with a genuine commitment to culinary standards
- Able to work full-time in New South Wales
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