Chef

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

Ready for the next level in your culinary career? An upscale Australian hospitality venue wants a trade-qualified Sous Chef who pairs a strong kitchen track record and leadership skills with real enthusiasm for Asian fusion food.

Alongside a team of experienced senior chefs, you would shape how the kitchen is led, how service runs, how menus evolve and how the brigade performs. Candidates should be established culinary professionals who can evidence their qualifications, commercial kitchen history and practical skill.

The role gives your professional experience recognition in Australian hospitality and opens a pathway towards greater responsibility, a meaningful progression for chefs from India and around the world.

Key Responsibilities

Direct the kitchen brigade and keep the workflow orderly
Own the day-to-day running of the kitchen while service is under way
Supervise food preparation, checking each dish against quality and presentation benchmarks
Shape new dishes, menu development and menu planning with senior culinary leadership, and put forward ideas that lift kitchen performance
Draw on in-depth understanding of Asian flavours, ingredients and techniques
Standardise recipes, portion sizes, flavour profiles and plating
Develop junior chefs and newer kitchen staff through coaching, training and mentoring
Assign tasks to suit operational needs and the demands of each service
Partner with front-of-house colleagues so service flows efficiently
Track stock, ordering needs and ingredient supply
Control food costs and portions and keep avoidable wastage down
Help build rosters and deploy kitchen personnel effectively
Uphold accurate, consistent procedures for the whole of service
Drive compliance with food safety, hygiene and workplace health and safety standards in a clean, safe, orderly professional kitchen
Cultivate an accountable, high-standards team culture and help senior management deliver on operational, culinary and guest satisfaction goals

Requirements & Eligibility

Trade-qualified Chef holding recognised, relevant qualifications
Minimum 2 years' experience at Junior Sous Chef or Senior Chef de Partie level
Substantial hands-on background in commercial restaurant kitchens
Demonstrated experience in, or considerable exposure to, Asian or Asian fusion cuisine
Well-rounded knowledge of Asian ingredients, flavours, preparation methods and cooking techniques
Capacity to produce consistently high-quality dishes when service is demanding
A background supervising or supporting fellow kitchen staff
Thorough understanding of how kitchen operations and service are coordinated
Competence in ordering, stock control, food costing, waste management, menu planning and portion control
Strong leadership and communication capabilities
Professionalism in food safety, hygiene and workplace safety
Flexibility to work rotating shifts, including weekends and public holidays
Openness to relocating and establishing employment in Australia, with a reliable, professional, team-focused approach
Sponsorship available for the successful candidate

Apply: jobs@migratejobs.in · WhatsApp