Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Lead a Sydney kitchen with an a la carte focus, balancing line service, team development and commercial control. The Sous Chef works with senior culinary and hospitality leaders on menus, systems and wider projects, keeping quality consistent while making sound decisions during busy periods.
Sponsorship is available for a suitable candidate meeting the required experience and eligibility criteria.
An English CV should show the teams and services you have led and your Food Safety Supervisor certificate. present a la carte Sous Chef leadership in a CV with examples of rosters, costs, suppliers and menu development. Connect administrative responsibilities to the practical work you do on the line.
Key Responsibilities
- Organise daily kitchen performance and lead cooks through preparation, service and close-down, maintaining high food quality, presentation and consistency.
- Create, refine and cost menus and translate concepts into workable routines.
- Monitor food cost, stock use, waste and inventory and forecast requirements, managing ordering and supplier relationships.
- Build service-based rosters that use team strengths and guide, supervise and motivate cooks through onboarding, training and development.
- Establish professional accountability and improve productivity and service speed, making prompt sound decisions under pressure.
- Maintain HACCP, hygiene and food safety compliance and keep preparation areas and equipment in good order.
- Coordinate with hospitality and operations leaders to resolve service issues while maintaining food and guest standards, contribute creative dining improvements and support broader culinary and operational projects.
Requirements & Eligibility
- Proven Sous Chef or Head Chef experience and a strong a la carte restaurant background.
- Standalone or multi-site hospitality experience, with previous hotel or resort work advantageous.
- Demonstrated team supervision and kitchen leadership, leading by example through high volume, with solid professional systems and workflow knowledge.
- Commercial understanding of food costs, stock and waste, excellent people management and communication and confident problem-solving and decision-making.
- Creative thinking and genuine interest in quality food, with capability in operational and administrative work.
- Highly organised with strong attention to detail, committed to hygiene, food safety and cleanliness and positive professional teamwork.
- Able to work rotating evenings and weekends, with a current Food Safety Supervisor certificate and current driver's licence.
- Relevant culinary qualifications and/or substantial industry experience and ability to substantiate qualifications and professional history during assessment.
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