Description
The Sous Chef collaborates with the Head Chef to oversee kitchen communications and operations, coordinate food production, setups, and event timings, maintain section cleanliness and service efficiency, support menu design and outlet concepts, and ensure compliance with work, health and safety, hygiene, and HACCP standards. The role requires a trade or commercial cookery qualification, relevant experience, Australian working rights, and a self-motivated, fast-paced work style. Benefits include staff discounts, flexible working arrangements, training, paid leave, and employee referral incentives.
