Sous Chef

Responsibilities :
Oversees and supervises the kitchen staff
Assists with menu planning, inventory, supply management.
Keep stations clean and complies with food safety standards
Monitors and maintains kitchen equipment
Requirements :
Proficiency in various cooking techniques and cuisines
Ability to manage kitchen staff and maintain a positive team environment
Clear and effective communications skills to coordinate with the head chef and team.
Strong organizational skills for managing multiple tasks and maintaining kitchen order.
Ability to prioritize tasks and work efficiently under pressure.
Quick thinking to address issues that arise in the kitchen
Keen eye for presentation and consistency in food quality
Flexibility to handle changing menus and kitchen dynamics
Understanding of food safety regulations and kitchen cleanliness
Genuine enthusiasm for culinary arts and continual learning
Salary : Minimum $73,150 - 78,000 per year plus superannuation
Employment type : Full-time, Permanent, 38 hours per week
Work eligibility : Permitted to work permanently with no restrictions on hours (e.g citizen, permanent resident)