Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Support kitchen leadership and Asian fusion cooking at a premium Sydney operation. The trade-qualified Sous Chef coordinates service, develops menus with senior chefs and helps staff maintain consistent dishes. Food costing, stock and practical team guidance accompany hands-on work with Asian ingredients and techniques.
Sponsorship is available for the successful candidate.
An English CV should identify recognised cookery qualifications and Asian or Asian fusion experience. prepare an Asian fusion Sous Chef leadership CV with examples of running service, mentoring staff and controlling waste. Explain how you maintain recipes and quality and coordinate preparation with the brigade and front-of-house.
Key Responsibilities
- Run kitchen service competently and lead the brigade through organised preparation and workflow, checking dish quality and presentation.
- Develop menus and new concepts with senior chefs and apply Asian ingredients, flavours and cooking techniques consistently.
- Maintain standard recipes, portions, flavours and plating and coach, train and mentor developing staff.
- Allocate duties to service needs and assist rosters and coordination with front-of-house.
- Monitor stock, ingredient availability and orders, support costing and portions and reduce waste.
- Contribute menu and performance improvements and maintain accurate procedures during service.
- Meet food safety, hygiene and workplace safety in a clean, organised kitchen, promoting accountability and high standards and supporting management's culinary, operational and guest goals.
Requirements & Eligibility
- Trade-qualified Chef with relevant recognised qualifications and Minimum 2 years' experience as a Junior Sous Chef or Senior Chef de Partie.
- Solid practical commercial restaurant experience and demonstrated Asian or Asian fusion cuisine or substantial exposure.
- Sound knowledge of Asian ingredients, flavours, preparation and techniques and consistent quality through demanding service.
- Previous supervision or support of kitchen colleagues and good operations and service coordination knowledge.
- Ordering, stock, costing, waste, menu and portion control understanding and strong communication and leadership.
- Professional food safety, hygiene and workplace safety and availability for rotating shifts including weekends and public holidays.
- Reliable, professional and team-focused.
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