Sous Chef

  Purpose As Sous Chef, you will be the culinary partner to the Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!   Primary Responsibilities Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help Supporting the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation   Skills & Experience Proven experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment with leadership abilities and track record of effectively leading kitchen teams Strong culinary skills and a passion for creating exceptional dishes The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential Passionate about food and cooking, with a modern approach to menu planning and design Personal presentation & communication skills are imperative, along with positive energy & attitude Flexibly to work across a range of shifts including weekends and public holidays as required