About the roleThe Sous Chef will be responsible for organising and operating an allocated section of the kitchen and consistently preparing high-quality meals in accordance with established recipes, presentation standards and food-safety requirements.The successful candidate will work closely with the Senior Chefs and other kitchen team and front-of-house employees to support the efficient delivery of Mozart Coffee Lounge’s all-day breakfast and lunch service.&nbsp; <h3>Benefits</h3>Full Time EmploymentSalary $80,000-$82,000 + Superannuation&nbsp; <h3>Task & responsibilities</h3>Key duties and responsibilitiesOrganise and operate an allocated kitchen section under the direction of the Head Chef or Executive Chef.&nbsp;<ul style="list-style-type:disc;"><li>Plan and coordinate daily food preparation and service requirements for the allocated section, including mise en place, workflow and service timing.&nbsp;</li><li>Prepare and cook Mozart Coffee Lounge’s Austrian-inspired and Modern Australian menu, including all-day breakfasts, egg dishes, schnitzels, sausages, burgers, crepes, soups, pasta, grilled meats, salmon, salads and accompaniments.&nbsp;</li><li>Monitor the quality, flavour, portioning, consistency and presentation of dishes at all stages of preparation and service.&nbsp;</li></ul>Assist the Head Chef and Executive Chef with menu planning, recipe development, daily specials and improvements to cooking and preparation procedures.&nbsp;Estimate ingredient requirements, monitor stock levels and coordinate stock requisitions for the allocated section with the Head Chef.&nbsp;<ul style="list-style-type:disc;"><li>Check the quality and freshness of ingredients and ensure food is correctly stored, labelled and rotated to minimise wastage and maintain cost control.&nbsp;</li></ul>Discuss food-preparation and service issues with the Head Chef, kitchen team and front-of-house staff, including timing and dietary requirements.<ul style="list-style-type:disc;"><li>Demonstrate preparation and cooking techniques and provide day-to-day guidance to the Chef De Partie, Cook/Chef Assistant, Sandwich Hand and Kitchen Hand when working within the section.&nbsp;</li><li>Maintain an organised kitchen section and ensure compliance with food-safety, hygiene, allergen-management and workplace health and safety requirements.</li></ul> <h3>Qualification & experience</h3>To be considered for this position, applicants must have:<ul style="list-style-type:disc;"><li>an AQF Diploma or higher qualification in Commercial Cookery, Culinary Arts or a closely related discipline; and&nbsp;</li><li>at least one year of relevant full-time work experience as a Chef or Chef de Partie in a café, restaurant or comparable commercial kitchen.&nbsp;</li></ul>At least three years of relevant professional experience may substitute for the formal qualification requirement.Applicants must also demonstrate:<ul style="list-style-type:disc;"><li>experience managing or taking responsibility for a kitchen section;&nbsp;</li><li>sound knowledge of food preparation, cooking techniques, portion control and presentation;&nbsp;</li><li>experience preparing dishes in a busy all-day café or restaurant environment;&nbsp;</li><li>good knowledge of food-safety, hygiene and workplace safety requirements;&nbsp;</li><li>the ability to work efficiently and maintain consistent standards during busy service periods;&nbsp;</li><li>effective communication and teamwork skills;&nbsp;</li><li>strong attention to detail and organisational skills; and&nbsp;</li><li>availability to work a flexible roster, including weekends and public holidays.&nbsp;</li></ul>

Hospitality & Tourism

Annual

Work closely with Senior Chefs with over 25 years experience.

Sous Chef

Full time

SANDS BISTRO is seeking experienced Head Chef and Sous Chef applicants to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicants will be responsible for leading and supporting daily kitchen operations, menu planning, food preparation and service, maintaining high standards of food quality and presentation, and ensuring compliance with food safety and hygiene requirements.Applicants should have relevant commercial cookery or hospitality qualifications, strong leadership skills and proven experience working in a fast-paced and quality-driven kitchen environment. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and develop menus in consultation with management, taking into account customer demand, seasonal availability and business requirements.</li><li>Estimate food requirements, food costs and labour requirements to support efficient kitchen operations.</li><li>Order food supplies and monitor stock levels to ensure sufficient ingredients are available for daily service.</li><li>Oversee and participate in the preparation and cooking of dishes according to menu and business standards.</li><li>Monitor the quality of dishes at all stages of preparation, cooking and presentation.</li><li>Ensure portioning, plating and presentation are consistent with established restaurant standards.</li><li>Discuss food preparation and service issues with management, kitchen staff and front-of-house staff to ensure efficient service.</li><li>Demonstrate cooking techniques and provide guidance to chefs and cooks on food preparation and cooking procedures.</li><li>Supervise daily kitchen operations and allocate duties to chefs, cooks and other kitchen staff.</li><li>Train, guide and support junior chefs, cooks and kitchen staff where required.</li><li>Monitor ingredient quality, freshness and storage and maintain appropriate stock rotation procedures.</li><li>Assist with controlling food costs, portion control and minimising food wastage.</li><li>Ensure food is prepared and served efficiently during busy service periods.</li><li>Explain, implement and enforce food hygiene, food safety and kitchen cleanliness requirements.</li><li>Ensure kitchen equipment and work areas are maintained in a clean, safe and operational condition.</li><li>Work with management to maintain and improve menu quality, kitchen efficiency and overall food service standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or Commercial Cookery, or Diploma of Hospitality Management or a related discipline, is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Strong leadership and teamwork skills.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Head Chef or Sous Chef in a quality-driven kitchen team.

Head Chef / Sous Chef

Hedonist Collaroy (Hedonist Pty Ltd) is a premium beachside restaurant located directly across from Sydney’s picturesque Collaroy Beach. We deliver refined Modern Australian cuisine with French and Argentinian influences in a relaxed, hedonistic coastal setting.We are seeking an experienced and passionate Sous Chef to join our kitchen leadership team. Reporting directly to our Head Chef, you will play a key role in maintaining our reputation for honest, thoughtful, ingredient-led dishes that celebrate seasonal local produce. This is a hands-on leadership position in a busy, high-volume beachside venue that services à la carte dining, group bookings, functions (20–100 guests), and special events.You will be instrumental in daily kitchen operations, upholding exceptional food quality and presentation, supporting menu development, and fostering a positive, collaborative kitchen culture in our beautiful venue. <h3>Benefits</h3><ul><li>Competitive above-award salary with annual performance reviews&nbsp;</li><li>Free staff meals on every shift&nbsp;</li><li>Ongoing professional development and training opportunities&nbsp;</li><li>Clear career progression pathways within a growing hospitality group&nbsp;</li><li>Generous annual leave and public holiday penalties&nbsp;</li><li>Employee assistance program and wellbeing support&nbsp;</li><li>Modern, well-equipped beachside kitchen with the latest technology&nbsp;</li><li>Dynamic team environment with a strong focus on work-life balance where possible&nbsp;</li><li>Opportunity to work with premium seasonal Australian produce and high-quality ingredients in a stunning coastal location</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee daily kitchen operations and ensure smooth, efficient service during lunch and dinner shifts&nbsp;</li><li>Run the kitchen in the absence of the Head Chef, maintaining consistency, quality and the restaurant’s signature style&nbsp;</li><li>Assist the Head Chef with menu planning, development, seasonal changes, specials and costing&nbsp;</li><li>Supervise, train, mentor and motivate the kitchen brigade (Chefs de Partie, Commis Chefs and Kitchen Hands)&nbsp;</li><li>Monitor and uphold food quality, presentation standards, portion control and waste minimisation&nbsp;</li><li>Manage inventory, stock ordering, supplier relationships and food cost control&nbsp;</li><li>Enforce strict adherence to food safety, hygiene and workplace health &amp; safety policies (including HACCP and SafeWork NSW requirements)&nbsp;</li><li>Conduct regular kitchen briefings, performance feedback and staff development sessions&nbsp;</li><li>Contribute to a positive, professional and family-like kitchen environment&nbsp;</li><li>Support front-of-house with special dietary requirements, functions, events and VIP guest experiences</li></ul> <h3>Qualification & experience</h3><ul><li>Formal qualifications: Certificate IV in Commercial Cookery (or equivalent overseas qualification assessed as comparable)&nbsp;</li><li>Demonstrated leadership and team management skills with the ability to motivate and develop staff&nbsp;</li><li>Strong knowledge of modern Australian cuisine, current food trends and high-end plating/presentation&nbsp;</li><li>Thorough understanding of food safety regulations, HACCP and Australian workplace health &amp; safety standards&nbsp;</li><li>Proven ability to control food costs, manage inventory and maintain kitchen profitability&nbsp;</li><li>Excellent organisational, communication and time-management skills&nbsp;</li><li>Ability to work under pressure in a fast-paced service environment, including evenings, weekends and public holidays&nbsp;</li><li>Current Australian Working Rights</li></ul>

Exciting Sous Chef role with our client Hedonist Pty Ltd at Hedonist Collaroy! Premium beachside restaurant opposite stunning Collaroy Beach.

Sous Chef-Full Time

Junior Sous Chef Opportunties available across all Hunter Street Venues (Urban Purveyor Group)Our restaurants include:&nbsp;<ul><li>El Camino - Miranda, The Rocks</li><li>Fratelli Fresh - Manly, Sydney, Moore Park, Darling Harbour</li><li>Munich Brauhaus - The Rocks</li><li>Winghaus - Moore Park, Barangaroo</li></ul>We will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nights

This is where your hospitality career begins to take shape. At Hunter Street, you'll find hands-on learning, real opportunity and limitless growth.

Junior Sous Chef - Hunter Street (C)

Junior Sous Chef opportunities at all Hunter Street Hospitality venues (Urban Puyveror Group)Our restaurants include:&nbsp;<ul><li>Rockpool Bar &amp; Grill, Sydney</li><li>Spice Temple, Sydney</li><li>Saké Restaurant &amp; Bar, The Rocks</li><li>24 York, Sydney</li><li>Sahtein, Sydney</li><li>Ananas, Sydney</li></ul>BenefitsWe will give you the skills, training, and mentorship from the best in the hospitality industry to help you build the career you’ve always wanted.• Competitive remuneration &amp; bonus incentives• Training, development, and career progression opportunities• Supportive leadership and team environment• Employee Assistance Program• Food &amp; Beverage discounts and private health insurance discounts• Grow within one of the largest hospitality groups in AustraliaTask &amp; Responsibilities<ul><li>Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks simultaneously, maintain professionalism during busy or challenging periods is important for a Chef de Partie and adhere to strict deadlines during service</li><li>Communicate daily duties and report all problems and maintenance to the Sous Chef.</li><li>Effective communication is essential for coordinating with other kitchen staff, relaying orders, and ensuring smooth kitchen operations.</li><li>Support the back of house team to ensure a smooth operation of kitchen including being able to work across all sections of the kitchen.</li><li>Manage and prepare ingredients for your section, ensuring proper storage and handling to maintain freshness and quality.</li></ul>Qualification &amp; Experience• Previous experience in a commercial kitchen within a premium dining environment• Exceptional knowledge of food safety &amp; hygiene• A qualification in Commercial Cookery is preferred, but not required• Flexibility to work across a rotating roster, including weekends and late nights&nbsp;Urban Purveyor Group Pty Ltd is trading under Hunter Street Hospitality

Junior Sous Chef - Hunter Street Hospitality (P)

Mensho Tokyo is seeking an experienced and motivated Chef to join its kitchen team at Victoria Cross, North Sydney. The successful candidate will prepare high-quality Japanese dishes, maintain food quality and presentation standards, and contribute to the smooth operation of the kitchen. <h3>Benefits</h3>&nbsp;<ul><li>Full-time employment</li><li>Competitive salary of $80,000 + superannuation</li><li>Work in a professional Japanese restaurant environment</li><li>Supportive and collaborative kitchen team</li><li>Opportunities to develop culinary skills</li><li>Staff meals and workplace benefits</li></ul> <h3>Task & responsibilities</h3>&nbsp;<ul><li>Prepare and cook Japanese dishes according to recipes and restaurant standards</li><li>Prepare ingredients, sauces, stocks and other kitchen components</li><li>Maintain consistent food quality, presentation and portion sizes</li><li>Monitor food quality, freshness and storage</li><li>Assist with stock control and minimise food wastage</li><li>Maintain a clean and organised kitchen</li><li>Follow food safety, hygiene and WHS requirements</li><li>Work efficiently during busy service periods</li><li>Coordinate with kitchen staff to ensure smooth service</li><li>Assist with general kitchen operations and menu preparation</li></ul> <h3>Qualification & experience</h3>&nbsp;<ul><li>Minimum 1 year of experience as a Chef or in a similar commercial kitchen</li><li>Relevant culinary qualification is desirable</li><li>Experience with Japanese cuisine is highly regarded</li><li>Good knowledge of food preparation and cooking techniques</li><li>Understanding of food safety and hygiene requirements</li><li>Ability to work effectively in a fast-paced environment</li><li>Strong teamwork and communication skills</li><li>Reliable, organised and committed to high food standards</li></ul>

Join Mensho Tokyo at Victoria Cross and develop your culinary career in a dynamic Japanese restaurant environment.

Chef

Company Details:&nbsp;<ul><li style="text-align:justify;">Entity Name: &nbsp;RC WORLD SQUARE PTY LTD</li><li style="text-align:justify;">ABN: 37 647 644 817</li><li style="text-align:justify;">Business Name: Masala Kitchen World Square</li><li style="text-align:justify;">Location: &nbsp;Shop 10.68 , 644 George street, Sydney 2000</li><li style="text-align:justify;">Position: Chef &nbsp;- ANZSCO 351311</li><li style="text-align:justify;">Salary: $79,000 to $85,000</li></ul>Masala Kitchen World Square, is a vibrant Indian restaurant located in the heart of Sydney's CBD on iconic Pitt Street, is seeking a passionate and experienced Chef to join our team on a full-time (38 hours per week), permanent basis.&nbsp; <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career growth and development</li><li>Full-time position</li><li>Supportive and collaborative work environment</li><li>Flexible work arrangements</li></ul> <h3>Task & responsibilities</h3><ul><li style="text-align:justify;">Planning menus, estimating food and labour costs, and ordering food supplies to ensure efficient kitchen operations.</li><li style="text-align:justify;">Analysing recipes and calculating menu pricing based on food costs, labour expenses, and operational overheads.</li><li style="text-align:justify;">Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.</li><li style="text-align:justify;">Liaising with Managers, Dietitians, kitchen staff, and front-of-house teams regarding food preparation and service requirements.</li><li style="text-align:justify;">Collaborating with team members to develop recipes and menus, considering seasonal ingredient availability and customer demand.</li><li style="text-align:justify;">Demonstrating specialised cooking techniques and providing guidance on Tandoor cooking procedures.</li><li style="text-align:justify;">Preparing and cooking a variety of dishes using traditional Tandoor methods.</li><li style="text-align:justify;">Supervising and coordinating cooks and kitchen staff involved in food preparation activities.</li><li style="text-align:justify;">Explaining, implementing, and maintaining food safety and hygiene standards in compliance with regulations.</li><li style="text-align:justify;">Assisting with the recruitment and hiring of cooks and other kitchen personnel.</li><li style="text-align:justify;">Delivering effective training and ongoing support to the Tandoor kitchen team.&nbsp;</li><li style="text-align:justify;">Determining food preparation schedules and staffing requirements to ensure the timely and efficient delivery of food services.</li></ul>&nbsp;&nbsp; <h3>Qualification & experience</h3><ul><li style="text-align:justify;">AQF Certificate IV in Commercial Cookery, Diploma, Advanced Diploma, or an equivalent recognised qualification in Commercial Cookery or Culinary Arts.</li><li style="text-align:justify;">At least 1 year of full-time experience as a Chef in a restaurant.</li><li style="text-align:justify;">Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene standards.&nbsp;</li><li style="text-align:justify;">Excellent time management, organisational, and multitasking skills.</li><li style="text-align:justify;">Ability to work in a fast-paced environment while maintaining attention to detail.</li><li style="text-align:justify;">A passion for preparing high-quality dishes and delivering excellent customer satisfaction.</li></ul>

Masala Kitchen is seeking a skilled and passionate Chef for a full-time position to join our dynamic kitchen team.

Kokoro Mazesoba is seeking a skilled and motivated Chef to join our kitchen team at our Sydney CBD restaurant. The successful candidate will be responsible for preparing and cooking high-quality Japanese dishes, including mazesoba and other menu items, while maintaining consistent taste, presentation and portion standards.The Chef will manage daily food preparation, cooking and kitchen operations, ensuring all dishes are prepared efficiently and served to the required standard. The role also involves maintaining food safety, hygiene and workplace health and safety requirements, monitoring stock levels, minimising food wastage and maintaining a clean and organised kitchen.The successful candidate will work closely with the kitchen and front-of-house teams to ensure smooth service, particularly during busy trading periods. They will also assist with training junior kitchen staff, following established recipes and procedures, and contributing to menu preparation and improvements where required.The ideal candidate will have at least one year of relevant commercial kitchen experience, strong cooking and food preparation skills, good knowledge of food safety practices, and an ability to work effectively in a fast-paced restaurant environment. <h3>Benefits</h3><ul><li>Full-time position in Sydney CBD</li><li>Salary of $80,000–$85,000 + 12% superannuation</li><li>Work with an established Japanese restaurant brand</li><li>Opportunity to develop Japanese culinary skills</li><li>Professional and supportive kitchen environment</li><li>Opportunity for career growth and professional development</li><li>Exposure to specialised mazesoba preparation and Japanese cuisine</li><li>Work in a fast-paced and diverse hospitality environment</li><li>Stable employment with ongoing training opportunities</li></ul>&nbsp; <h3>Task & responsibilities</h3><h3>&nbsp;</h3><ul><li>Prepare and cook Japanese dishes, including mazesoba and other menu items.</li><li>Follow recipes, portion sizes and food presentation standards.</li><li>Prepare ingredients, sauces, noodles, meats, vegetables and garnishes.</li><li>Maintain consistent food quality, taste and presentation.</li><li>Monitor cooking times, temperatures and food quality.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Maintain a clean, organised and safe kitchen.</li><li>Manage stock levels and assist with food ordering.</li><li>Minimise food wastage and control ingredient usage.</li><li>Operate and maintain kitchen equipment safely.</li><li>Work efficiently during busy service periods.</li><li>Coordinate with kitchen and front-of-house staff for smooth service.</li><li>Assist in training and supervising junior kitchen staff.</li><li>Assist with menu preparation and new dish development when required.</li><li>Follow workplace health and safety procedures and restaurant policies.</li></ul> <h3>Qualification & experience</h3><h3>&nbsp;</h3><ul><li>Minimum 1 year of relevant Chef experience.</li><li>Relevant Commercial Cookery/Hospitality qualification preferred.</li><li>Experience in Japanese or Asian cuisine is an advantage.</li><li>Strong food preparation and cooking skills.</li><li>Knowledge of food safety and hygiene standards.</li><li>Ability to work efficiently in a busy kitchen.</li><li>Good teamwork and communication skills.</li></ul>

Join Kokoro Mazesoba as a Chef in Sydney CBD. Prepare Japanese cuisine, maintain high food standards and grow your culinary skills in a busy team.

Gyukatsu Kyoto Katsugyu Australia is seeking a qualified and experienced Chef to join our kitchen team in Sydney. This is a full-time position offering the opportunity to work in a well-established Japanese restaurant known for its premium wagyu gyukatsu and commitment to authentic culinary standards. <h3>Benefits</h3>Competitive salary of $80,000 per annum plus 12% superannuationFull-time, stable employment with a guaranteed minimum of 38 hours per weekOpportunity to work with a globally recognised Japanese restaurant brandSupportive and professional team environmentOngoing training and skill development in authentic Japanese cuisineCareer progression opportunities within a growing hospitality groupWell-structured kitchen operations with a strong focus on quality and consistencyConvenient Sydney location with access to public transportStaff meals provided during shiftsPositive workplace culture that values teamwork, respect, and continuous improvement <h3>Task & responsibilities</h3>Preparing, cooking, and presenting high-quality Japanese dishes including gyukatsu, katsu, ramen, and donburi in accordance with established recipes and standardsManaging and coordinating kitchen operations across all sections to ensure efficient and timely serviceEnsuring consistency in food quality, portion control, and presentation at all timesPlanning and contributing to menu development and continuous improvement of menu offeringsMonitoring food preparation and cooking processes to maintain quality and efficiencyEnsuring compliance with food safety, hygiene, and sanitation standards in line with HACCP requirementsManaging stock control, ordering, and inventory, including implementation of FIFO proceduresMinimising food wastage and maintaining cost control measuresSupervising, training, and mentoring kitchen staff, including junior team membersMaintaining a clean, organised, and safe kitchen environment in line with Work Health and Safety (WHS) regulationsCoordinating with front-of-house staff to ensure smooth and efficient service deliveryPerforming effectively under pressure during busy service periods <h3>Qualification & experience</h3>Certificate III or IV in Commercial Cookery (or equivalent qualification)At least 2 years of full-time relevant work experience as a Chef, or at least 3 years of relevant experience if no formal qualificationDemonstrated experience working in a commercial kitchen, preferably in Japanese cuisine or a high-volume environmentStrong knowledge of food safety standards and kitchen operationsProven ability to supervise and train staffStrong organisational and time management skillsAbility to work flexible hours, including evenings, weekends, and public holidays

Join a leading Japanese restaurant as a Chef—cook premium wagyu, grow your career, and enjoy stable full-time work in a dynamic Sydney kitchen.

Full Time Chef RequiredSimon Ekas Catering is seeking full-time Chef to operate and become a part of their kitchen team at&nbsp;2/66 Whiting Street, Artarmon, NSW 2064Simon Ekas Catering is a professional catering company offering customised food and event services for a wide range of functions. It focuses on delivering high-quality cuisine and seamless service, creating memorable dining experiences for clients. <h3>Benefits</h3> <h3>Task & responsibilities</h3>Key Responsibilities:<ul><li style="text-align:justify;">Checking the freshness of food and ingredients.</li><li style="text-align:justify;">Supervising and coordinating activities of cooks and other food preparation workers.</li><li style="text-align:justify;">Determining how to present food-Planning menus and ensuring uniform serving sizes and quality of meals.</li><li style="text-align:justify;">Inspecting supplies, equipment and work areas for cleanliness and functionality.</li><li style="text-align:justify;">Monitoring sanitation practices and following kitchen safety standards.</li><li style="text-align:justify;">Executing daily food preparation tasks according to menu specifications.</li><li style="text-align:justify;">Ensuring consistency and quality across all prepared dishes within designated tasks/section.</li><li style="text-align:justify;">Preparing and cooking hot and cold dishes, including special dietary requirements.</li><li style="text-align:justify;">Learning and following SEC recipes, preparation methods, portioning and presentation standards.</li><li style="text-align:justify;">Assisting with cooking and plating under the direction of senior kitchen staff.</li><li style="text-align:justify;">Maintaining a high level of organisation and readiness within the allocated tasks/section throughout preparation and service.</li><li style="text-align:justify;">Ensuring all mise en place is completed to the required standard within designated timeframes.</li><li style="text-align:justify;">Contributing ideas to seasonal menu writing when required.</li><li style="text-align:justify;">Understanding and interpreting SEC Job Sheets/Event Orders.</li><li style="text-align:justify;">Demonstrating understanding, appreciation and flexibility for different cooking styles, and a desire to introduce new techniques, ingredients and ideas into the SEC repertoire and menu writing.</li></ul> <h3>Qualification & experience</h3>An Ideal Candidate Must Be:<ul><li style="text-align:justify;">Strong communication and teamwork skills, supporting seamless operations.</li><li style="text-align:justify;">Detail-oriented with a commitment to food quality and presentation.</li><li style="text-align:justify;">Adaptability to handle last-minute changes in menus or service requirements.</li><li style="text-align:justify;">Identify and resolve food preparation challenges quickly and efficiently.</li><li style="text-align:justify;">Adjust cooking techniques to accommodate special dietary requests.</li><li style="text-align:justify;">Work collaboratively to address any operational bottlenecks.</li></ul>Experience Required:&nbsp;At least 1 year in similar fieldGood Salary Package:&nbsp;$79,500 plus SuperIf you wish to apply for the above position, please apply via “Apply” button.

Full Time Chef Required

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

Looking to solve your labour shortage? Promote your job opportunities to both domestic and international talent with WorkinHospo's jobs portal and fast track your recruitment efforts today!

WorkinHospo offers streamlined hiring, industry-first compliance tools, and features such as video to attract more talent to your job ads. Save time, reduce costs, improve effectiveness and drive value across the full recruitment marketing value chain.

For job-seekers, WorkinHospo is the first stop to finding a new job in the hospitality industry. Local talent gain benefits like using video to better pitch their skills in a competitive market. International talent visiting Australia or already here can easily find Australian employers ready to hire them.

For employers, WorkinHospo is backed by advanced recruitment technology to improve recruitment marketing and compliance. It's also supported by a growing number of partnerships, giving WorkinHospo greater reach via other job boards across the Workinitiatives network with no extra effort.

Australia's number one destination for hospitality jobs!

Improve your recruitment marketing, streamline your compliance and solve your labour shortage with WorkinHospo. Connect with thousands of candidates in both Australia and overseas. Register and start posting today!


                                                
                                                Whether you're just starting out or looking for new opportunities, WorkinHospo has a variety of roles in the vibrant world of hospitality! Simply upload your resume and our technology will find job matches made just for you across our ecosystem of job boards.
                                                
                                                

WorkinHospo powered by Workinitiatives technology and a part of the Workinitiatives network

Sous Chef jobs in Sydney

390 available jobs

Individuals

Employers

Service providers

Workinitiatives

Sign up for our newsletter ‘The Initiative’