Breakfast Sous Chef

Hospitality · Huskisson, Wollongong, Illawarra & South Coast NSW, Australia · Full-Time · $80,000/yr

For chefs aiming to move into kitchen leadership, this Breakfast Sous Chef position offers genuine ownership. You will run the morning kitchen operation of a growing New South Wales hospitality business, working alongside the Head Chef to develop the breakfast menu, lead a small team and refine kitchen systems.

The role is permanent full-time at $80,000 + superannuation, with 38 hours over five days, two consecutive days off each week and approximately 6:00am starts that free up your afternoons. Set in an attractive coastal region of NSW, it pairs career growth with a change of lifestyle, a strong option for professionals from India and elsewhere planning a long-term future in Australian hospitality.

Key Responsibilities

Take responsibility for the daily breakfast kitchen operation, leading preparation and service to high standards
Collaborate closely with the Head Chef on food direction and kitchen operations
Supervise and support a team of up to five breakfast chefs while training and developing junior kitchen team members
Contribute to creating and refining seasonal specials and breakfast menus
Maintain consistent portion control, presentation and food quality, coordinating daily preparation so all mise en place is completed
Manage ordering, rotation, wastage and stock levels
Uphold cleanliness, hygiene and food safety standards
Drive efficient workflow during busy breakfast services and identify improvements to kitchen processes and systems
Support the wider kitchen team when operationally required and foster a professional, motivated and respectful culture

Requirements & Eligibility

Minimum 2–5 years' experience in a Sous Chef or senior chef position
Demonstrated background in breakfast or brunch-focused kitchens
Strong knowledge of modern Australian breakfast and café-style cuisine
Previous experience leading or supervising a kitchen team, with the ability to mentor, train and motivate junior chefs
Strong skills in presentation and food preparation
Good knowledge of hygiene and food safety requirements in the kitchen
Experience in ordering, stock control and food wastage reduction
Strong organisational and time-management abilities
Confident communication and leadership skills
Ability to deliver effectively in busy service periods
Comfort with early morning shifts
A team-oriented, reliable and professional approach
Commitment to a long-term career in the Australian hospitality industry, with sponsorship available for the successful candidate

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