Sous Chef
Visa sponsorship
Hospitality · Melbourne, VIC, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Support the Head Chef and lead kitchen service at a Melbourne hospitality venue. The Sous Chef guides cooks, coordinates preparation and keeps food quality consistent during busy periods. Responsibilities include stock, ordering, costs and menu ideas as well as hands-on work across modern classics, premium proteins, seafood and pub-style dishes.
Sponsorship is considered after a required performance review.
Use an English CV to connect kitchen leadership with the cooking and operational work you personally do. build a Sous Chef CV showing service leadership and food control with verifiable experience in costing, stock and team guidance rather than relying on seniority alone.
Key Responsibilities
- Assist the Head Chef with everyday kitchen management and take responsibility for kitchen performance during peak service, coordinating preparation for a smooth pass.
- Coach and direct junior and senior cooks.
- Cook consistently high-standard dishes, following recipes, portions and plating requirements.
- Help order from suppliers, monitor stock, control food costs and reduce waste.
- Maintain a clean kitchen and strong food safety and hygiene.
- Contribute seasonal and menu ideas and keep modern classics, premium proteins, seafood and pub dishes consistent.
- Coordinate with management and front-of-house to maintain respectful, productive work.
Requirements & Eligibility
- Demonstrable experience as a Sous Chef or experienced senior chef, with a solid high-volume pub, bistro, restaurant or comparable kitchen background.
- Proven hands-on food preparation and cooking ability and demonstrated leadership through busy services.
- Strong understanding of food consistency, presentation and quality.
- Practical stock control, ordering, food costing and waste management experience, with good working knowledge of hygiene and food safety.
- Efficient under pressure, with strong team leadership and communication and a reliable, professional approach.
- Able to demonstrate and verify genuine culinary employment; documented, verifiable chef experience is encouraged.
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