Sous Chef

Our client, Wixted Catering, is a locally owned catering and hospitality company established in 2017, based in Johnston, Northern Territory. The business provides high-quality catering services for corporate functions, private events, schools, and aged care facilities, with a strong focus on fresh, sustainable local produce, customised menus, and exceptional customer service.

Wixted Catering is seeking an experienced and motivated Sous Chef to work across Darwin and surrounding suburbs in the Northern Territory to support the Head Chef in leading kitchen operations, maintaining exceptional food quality, and delivering outstanding catering services across a diverse range of events and venues.

The annual salary for this position is $80,000 to $85,000.

Duties include:

• Assist the Head Chef in planning, developing, and updating menus to meet customer and dietary requirements.
• Supervise and coordinate daily kitchen operations to ensure efficient food preparation and service.
• Prepare, cook, and present high-quality meals in accordance with established recipes and presentation standards.
• Monitor food quality, portion control, and consistency to maintain company standards.
• Oversee food storage, stock rotation, and inventory management to minimise waste and maintain freshness.
• Ensure compliance with food safety, hygiene, sanitation, and workplace health and safety regulations.
• Train, mentor, and supervise kitchen staff, providing guidance on cooking techniques and safe work practices.
• Allocate kitchen duties and monitor staff performance to ensure smooth workflow during service.
• Assist in ordering food supplies, receiving deliveries, and maintaining appropriate stock levels.
• Contribute to cost control initiatives by monitoring food costs, reducing wastage, and maintaining efficient kitchen operations.
• Assist in catering production for functions and events, ensuring timely preparation and delivery of menu items.
• Collaborate with the Head Chef to develop new menu items, improve recipes, and implement seasonal menu changes that enhance food quality and customer satisfaction.

Qualifications:

• Must have at least one (1) year of full-time experience.
• Should possess a Diploma of Hospitality Management.

Pay: $80,000.00 – $85,000.00 per year

Work Location: In person