Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Are you ready to be a Sous Chef? This job is in Sydney, New South Wales. You will help lead a professional kitchen and keep food standards high.
You will guide the team, watch food costs and stock, plan rosters and help with menus. You need strong a la carte experience and the calm to decide quickly when service is busy.
Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria.
Write about the kitchens you have led and the menus you have helped create. Use Build AI CV to make a Sydney sous chef CV that shows your leadership and add your Food Safety Supervisor certificate.
Key Responsibilities
- Oversee how the kitchen runs each day
- Lead the kitchen staff during preparation, service and close-down
- Keep food quality and presentation high and the same every time
- Help create, improve and cost menus and dishes
- Turn menu ideas into simple kitchen steps
- Watch food costs, stock, waste and inventory
- Order what the kitchen needs and work well with suppliers
- Guess how much stock you will need, so the kitchen never runs short
- Make staff rosters that fit service needs and the team's skills
- Guide, supervise and encourage the kitchen team
- Help new cooks start, and train and develop kitchen staff
- Build a professional team where people take responsibility
- Find ways to make the kitchen faster and more efficient
- Make quick decisions when service is busy and stressful
- Follow HACCP, food safety and hygiene rules, and keep equipment and preparation areas in good condition
- Work with hospitality and operations leaders, and solve service problems while protecting food and guest standards
- Share creative ideas, and support senior culinary leaders with wider kitchen 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
- Leadership experience in the kitchen, including supervising a team
- Able to lead by example during busy, high-volume service
- A good understanding of professional kitchen systems and workflows
- Commercial awareness of food costs, stock and wastage
- Excellent communication and people-management skills
- A confident decision-maker who solves problems well
- A creative mindset and a genuine interest in quality food
- Able to manage operational and administrative responsibilities, and highly organised with attention to detail
- A consistent commitment to food safety, hygiene and cleanliness
- A positive and professional attitude to teamwork
- Able to work rotating shifts, including evenings and weekends
- A current Food Safety Supervisor certificate
- A current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- Able to substantiate your professional experience and qualifications during the assessment process
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