Sous Chef

Hospitality · Port Melbourne, Melbourne VIC, Australia · Full-Time · $80,000/yr

Sous Chef wanted for a professional hospitality venue in Port Melbourne, Victoria. You will sit in the kitchen leadership team and work alongside the Head Chef.

What the venue expects is clear: proven real-world ability, responsibility during service, support for team performance and quality food delivered consistently in a busy setting. Your input will cover kitchen operations, food quality, team leadership, stock management and menu development.

This is about matching genuine culinary experience with a long-term role. Sponsorship consideration involves a required performance review, and your employment history must be verifiable. If your experience is real and documented, apply.

Key Responsibilities

Keep the kitchen clean and hygienic, with food safety rules followed on every shift
Act as second-in-charge to the Head Chef in running the kitchen day to day
Step up and answer for how the kitchen performs when it is at its busiest
Train and guide cooks at every level, from junior members to senior ones
Send out top-quality plates every time, with the right portions, presentation and recipe standards
Plan prep work so that service moves quickly
Help place orders and handle what suppliers need
Watch stock levels and keep inventory under control
Keep food costs down and avoid needless wastage
Put forward menu and seasonal ideas, and make sure modern classics, premium proteins, seafood and pub-style dishes come out right every time
Liaise closely with management and the front-of-house team
Set a respectful, professional and productive tone in the kitchen

Requirements & Eligibility

Proof that your culinary employment experience is genuine, which you can demonstrate and verify
Readiness to complete the required performance review for sponsorship consideration
Applicants holding documented, verifiable chef experience are encouraged to apply
Previous work as a Sous Chef, or as an experienced senior chef, that you can demonstrate
Solid history in a high-volume pub, bistro, restaurant or comparable kitchen
Proven skill at the stove and in food preparation
A track record of leading kitchen crews through busy services, with strong communication and team leadership
Sound knowledge of food quality, presentation and consistency, plus a good grasp of food safety and hygiene practice
Practical experience controlling stock, ordering, costing food and managing wastage
Able to stay efficient when the pressure is high
Dependable and professional in handling kitchen responsibilities

Apply: [email protected] · WhatsApp