Sous Chef

Hospitality · Parkes, Canberra ACT, Australia · Full-Time · $80,000 - $85,000/yr

This Sous Chef appointment with a premium Japanese dining venue in the Australian Capital Territory (ACT) suits chefs ready to move beyond the stove and into kitchen leadership.

The kitchen pairs Japanese culinary traditions with contemporary presentation and premium Australian ingredients. Working alongside the senior culinary team, you will share responsibility for kitchen performance, team leadership and service quality: upholding standards, coordinating service, building team capability and ensuring consistent quality on every dish.

For chefs from India and around the world, it is a valuable platform for developing the leadership skills needed for senior kitchen roles.

Key Responsibilities

Kitchen leadership: help lead the team and manage daily operations, and take charge of the kitchen when senior culinary management is absent
Service coordination: organise prep and service for an efficient workflow, supervising and directing staff throughout
Cooking standards: produce Japanese-inspired dishes at premium dining level, controlling quality, consistency, portions and presentation
Menu development: collaborate with senior chefs on menus and seasonal specials, and contribute to recipe development and the testing of new dishes
Team development: deliver hands-on training and guidance for junior kitchen staff
Efficiency: track kitchen productivity and identify improvements
Stock and cost control: support ordering, stock management and correct storage, oversee stock rotation to limit waste, and help manage food and labour costs
Safety and hygiene: uphold strict food safety, hygiene and workplace safety standards
Kitchen environment: keep equipment, workstations and preparation areas properly maintained and the kitchen organised and professional

Requirements & Eligibility

Career background: proven experience as a Sous Chef, Junior Sous Chef or senior chef, gained in a premium restaurant or high-volume professional kitchen
Japanese cuisine experience is strongly preferred
Technical skill: strong cooking ability, sound command of professional kitchen procedures and a passion for quality ingredients and refined presentation
Leadership: ability to lead, coordinate and motivate a kitchen team, and experience developing the skills of junior chefs
Strong knowledge of food safety and hygiene practices
Excellent attention to detail and consistency
Composure in managing multiple priorities during busy service
Strong communication and interpersonal skills, plus excellent organisation and time management
A reliable, flexible and committed approach, with availability for evenings, weekends and public holidays
Relevant culinary qualifications are desirable
Overseas applicants must satisfy applicable Australian employment and sponsorship requirements and be willing to relocate to the Australian Capital Territory

Apply: jobs@migratejobs.in · WhatsApp