Chef
Hospitality · Eden, Wollongong, Illawarra & South Coast NSW, Australia · Full-Time · $80,000/yr
Stepping up to Sous Chef takes more than good cooking. You need steady results, leadership, organisation and the nerve to run the pass when the kitchen is under pressure. This role in Eden, on the New South Wales South Coast, is for an experienced Sous Chef or senior culinary professional who already has that.
You would drive daily kitchen performance in a professional hospitality operation, back up the senior chefs and lead the team so food and service stay high quality every day. Expect your qualifications, experience and practical skills to be clearly shown and checked.
If your cookery papers are South African, keep copies ready alongside your work references.
Key Responsibilities
- Lead and coordinate the kitchen through each day's service, taking charge of operations when senior chefs are away
- Back up senior chefs on menu planning and kitchen prep, and help develop and launch new and seasonal dishes
- Cook and prepare dishes to the set quality and presentation standards
- Run plating so dishes leave the kitchen on time, checking quality, consistency and presentation before service
- Supervise and guide kitchen staff when service gets busy
- Train team members in kitchen procedures, food prep and safe work practices
- Keep food safety, hygiene and HACCP standards strict
- Watch stock levels and organise prep around operational needs
- Help manage inventory, cost food and cut waste
- Help look after kitchen equipment and report anything that needs fixing
- Keep work areas clean, tidy and compliant with health standards, and work with front-of-house staff so service runs efficiently
- Look for ways to improve efficiency and food quality in the kitchen
Requirements & Eligibility
- At least 2 years' experience as a Sous Chef, Senior Chef or in an equivalent role
- Professional culinary experience that can be demonstrated and independently verified
- A relevant culinary qualification or apprenticeship, or at minimum a Certificate III in Commercial Cookery or equivalent
- Solid practical knowledge of commercial cooking and food prep techniques
- Understands food safety, hygiene and HACCP requirements
- Valid NSW Food Safety Certificate and current food handling certification
- Proven record leading or supervising kitchen staff
- Keeps food quality consistent under high pressure
- Strong planning, organisation and time management, plus experience with stock control, food costs and cutting kitchen wastage
- Communicates well, works well in a team and takes culinary standards seriously with a professional attitude
- Able to work full-time in New South Wales
- Sponsorship is available for the successful applicant
Apply: jobs@mzansiabroad.co.za · WhatsApp