Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Running a good a la carte pass takes more than cooking well. A hospitality venue in Sydney, New South Wales, wants a Sous Chef who can lead a brigade, keep a close eye on food cost and waste, and hold standards high when the dockets pile up.
Day to day, you will guide the team through prep, service and close, help shape and cost the menu, turn new dishes into workable kitchen systems, manage stock, ordering and suppliers, and write rosters that match the bookings. Training new cooks and keeping HACCP and hygiene standards tight are part of it too. Sponsorship is available for a suitable candidate who meets the experience and eligibility criteria, and your track record will matter in selection.
A sous chef CV should prove leadership. Describe the kitchens you have run, how you trained cooks and the cost or waste wins you delivered, add your Food Safety Supervisor certificate, then refine your a la carte sous chef CV on Build AI CV.
Key Responsibilities
- Manage the daily organisation and performance of the kitchen
- Lead the team through prep, service and close-down
- Keep food quality and presentation consistently high
- Help create, refine and cost dishes and menus, and turn menu ideas into efficient procedures
- Track food costs, stock use, waste and inventory
- Handle ordering, forecast stock needs and keep supplier relationships strong
- Build rosters around service demand and team skills
- Supervise, motivate and train cooks, including onboarding new staff
- Grow a professional, accountable kitchen culture
- Find ways to lift productivity and make quick calls during high-pressure services
- Keep HACCP, food safety and hygiene compliance and maintain prep areas and equipment
- Work with hospitality and operations leaders and help resolve service issues without dropping standards
- Bring creative ideas to the dining experience and support senior chefs on wider initiatives
Requirements & Eligibility
- Proven experience working as a Sous Chef or Head Chef
- A strong a la carte background in standalone or multi-site venues
- Previous hotel or resort experience is advantageous
- Proven kitchen leadership and supervision, leading by example in high-volume service
- Solid knowledge of professional kitchen systems and workflow
- Commercial awareness of food costs, stock and waste
- Excellent communication and people management
- Confident decision making and strong problem solving
- A creative mindset and real interest in quality food
- Able to handle operational and admin duties well, with strong organisation and attention to detail
- A consistent commitment to food safety, hygiene, cleanliness and positive teamwork
- Available for rotating shifts, including evenings and weekends
- Current Food Safety Supervisor certificate and current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- Able to back up your professional experience and qualifications during assessment
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