Chef

Hospitality · Katoomba, Blue Mountains & Central West NSW, Australia · Full-Time · $80,000/yr

This is a role for a proven kitchen leader, not a beginner. A premium hospitality operation in Australia is seeking a trade-qualified Sous Chef with solid kitchen expertise, leadership ability and genuine passion for Asian fusion cuisine.

Your experience will need to be shown through your qualifications, commercial kitchen background and practical ability. Day to day, you will take an active role in kitchen leadership, service delivery, menu development and team performance, working with experienced senior chefs.

The opportunity offers recognition of your professional culinary experience in an Australian hospitality setting and a pathway to greater responsibility. Chefs from Nigeria and other countries should have their papers in order before applying.

Key Responsibilities

Keep the kitchen compliant with food safety, hygiene and workplace health and safety requirements, and keep it clean, safe and well organised
Take charge of kitchen operations during service, keeping procedures accurate and consistent
Direct and coordinate kitchen staff, allocating duties to match operational requirements and service demands
Supervise food preparation so dishes meet the required quality and presentation
Bring strong knowledge of Asian flavours, ingredients and cooking methods to the menu, working with senior culinary leadership on new dishes and menu development
Hold recipes, portions, flavour profiles and presentation to a consistent standard
Coach, train and mentor junior chefs and developing kitchen staff
Coordinate with front-of-house teams to keep service efficient
Watch stock levels, ordering requirements and ingredient availability, and assist with food costing, portion control and reducing waste
Support menu planning, suggest ways to improve kitchen performance and help with rostering and staff deployment
Promote a positive team environment based on accountability and high standards
Back senior management in meeting operational, culinary and guest satisfaction goals

Requirements & Eligibility

Sponsorship available for the successful candidate
Trade-qualified Chef with recognised, relevant qualifications
Minimum 2 years' experience working as a Junior Sous Chef or Senior Chef de Partie, with strong practical experience in a commercial restaurant kitchen
Proven experience with, or substantial exposure to, Asian or Asian fusion cuisine
Good working knowledge of Asian ingredients, flavours, preparation methods and cooking techniques
Can consistently produce high-quality food under demanding service conditions
Has supervised or supported other kitchen team members before
Strong understanding of kitchen operations, service coordination, ordering, stock control, food costing, waste management, menu planning and portion control
Strong communication and leadership capabilities
Professional about food safety, hygiene and workplace safety
Can work rotating shifts, including weekends and public holidays
Willing to relocate and establish employment in Australia; reliable, professional and focused on the team

Apply: [email protected] · WhatsApp