Chef

Hospitality · Manly, Sydney NSW, Australia · Full-Time · $80,000/yr

Manly, Sydney: a hospitality business is hiring an accomplished Sous Chef who is ready to move up. Cooking well is expected, but it is not enough on its own.

Your record should prove you can lead a kitchen, handle a la carte service, understand the commercial side and stay firm on standards when service gets heavy. In the job you will lift how the kitchen performs, train and grow people, guard food standards, make operations more efficient and give guests experiences they remember.

Selection weighs what you can actually demonstrate. A suitable candidate who satisfies the experience and eligibility criteria can be sponsored. Be prepared to substantiate everything you list in your application.

Key Responsibilities

Maintain compliance with HACCP, food safety and workplace hygiene requirements
Oversee daily kitchen performance and organisation, leading staff through preparation, service and close-down
Hold food quality, presentation and consistency to a high standard every day
Support menu and dish creation, refinement and costing
Translate menu concepts into efficient kitchen procedures
Watch spending on food, how stock is used, waste and inventory
Coordinate ordering, maintain supplier relationships and forecast stock so operations continue without interruption
Build practical rosters around service requirements and team capability
Supervise, guide and motivate kitchen team members, and assist with their onboarding, training and ongoing development
Encourage professionalism and accountability within the team
Find ways to raise kitchen productivity and service efficiency
Make timely decisions when service is busy and pressure is high
Make sure prep areas and kitchen equipment are kept in excellent condition
Partner with the venue's hospitality and operations leaders
Resolve service issues while protecting food and guest service standards, and bring creative ideas that improve the dining experience
Back up senior culinary leaders on bigger kitchen and operational projects

Requirements & Eligibility

Must satisfy the criteria that apply to employer-sponsored employment
Has worked professionally as a Sous Chef or Head Chef, and can prove it
Strong a la carte restaurant background, with experience in standalone or multi-site hospitality venues
Previous hotel or resort experience is advantageous
Has led kitchens and supervised teams, with evidence to show it
Ability to lead from the front during high-volume service
Knows how professional kitchen systems and workflows run
Commercial awareness of food costs, stock and wastage, shown in practice
Communicates and manages people very well
Confident decision-making and strong problem-solving, with a creative mindset and genuine interest in quality food
Handles admin and operational duties well
Very organised and careful with detail
Consistent commitment to food safety, hygiene and cleanliness, and a positive, professional approach to teamwork
Availability for rotating shifts, including evenings and weekends
Current Food Safety Supervisor certificate
Current driver's licence
Relevant culinary qualifications and/or substantial industry experience that you are able to substantiate during the assessment process
Sponsorship available for the right candidate

Apply: [email protected] · WhatsApp