Chef
Hospitality · Eden, Wollongong, Illawarra & South Coast NSW, Australia · Full-Time · $80,000/yr
A professional hospitality operation in New South Wales is hiring a Chef at Sous Chef level. It suits an experienced Sous Chef or a senior culinary professional whose practical ability, experience and qualifications can be shown clearly and then checked.
Why the step up matters: a second-in-charge needs more than good technique. The job calls for organisation, leadership, consistency and the nerve to take ownership when the pressure rises in the kitchen.
Your part: lift kitchen performance each day, back the senior chefs and lead the brigade so food and service stay at a high standard. Keep your qualification certificates and reference letters together, with an English CV listing each kitchen role in order.
Key Responsibilities
- Run and coordinate the kitchen through every service, and take over kitchen operations whenever the senior chefs are absent
- Help the senior chefs with prep and menu planning, including creating and launching new and seasonal dishes
- Cook and present dishes to the set standards, organise plating and have every dish ready on time
- Check quality, consistency and presentation of food before it goes out
- Supervise and direct staff when service is busy, and teach the team safe work practices, food prep and kitchen procedures
- Uphold strict HACCP, hygiene and food safety standards, keeping work areas tidy, organised and compliant with health rules
- Watch stock levels, plan prep around operational needs and help manage inventory, food costing and waste
- Help look after kitchen equipment and report anything that needs repair
- Liaise with front-of-house staff so service runs efficiently, and suggest ways to improve food quality and kitchen efficiency
Requirements & Eligibility
- At least 2 years' experience working as a Sous Chef, Senior Chef or equivalent
- Demonstrated professional culinary experience that can be independently verified
- A relevant culinary qualification or apprenticeship, or minimum Certificate III in Commercial Cookery or equivalent
- Strong hands-on knowledge of commercial cooking techniques and food preparation, plus knowledge of HACCP, hygiene and food safety requirements
- Valid NSW Food Safety Certificate and current food handling certification
- Proven track record leading or supervising kitchen staff
- Keeps food quality consistent in a high-pressure kitchen
- Strong skills in time management, organisation and planning
- Experience controlling stock and food costs and keeping kitchen waste low
- Strong teamwork and communication, with a professional attitude and real commitment to culinary standards
- Able to work full-time in New South Wales; sponsorship available for the successful applicant
Apply: jobs@jobsabroad.pk · WhatsApp