Senior Sous Chef
Catering and Bulk cooking | Melbournes Inner East
Key Responsibilities:
- Assist the Head Chef in menu planning, recipe development, and food costing
- Supervise and mentor junior kitchen staff, ensuring proper training and development
- Oversee food preparation, cooking, and presentation to meet company standards
- Ensure compliance with health and safety regulations and maintain a clean and organised kitchen
- Manage inventory, ordering, and stock rotation to minimise waste and control costs
- Collaborate with the sales and event teams to create customized menus for clients
- Participate in catering events and bulk cooking projects, ensuring timely and efficient execution
- Stay updated with culinary trends, techniques, and industry best practices
Qualifications:
- Proven experience as a Sous Chef or Senior Chef de Partie in a bulk cooking or Hotel environment
- Culinary degree or equivalent certification preferred
- Strong knowledge of food preparation techniques, cuisines, and ingredients
- Excellent leadership, communication, and organisational skills
- Ability to work well under pressure and manage multiple tasks simultaneously
- Flexibility to work evenings, weekends, and holidays as required
- Experience in Indian and Asian cusine as well as Australian and bistro style food
Benefits:
- Competitive salary based on experience and qualifications
- Professional development and training opportunities
- Day time hours
- Opportunity to work with a talented and passionate team
**Please note: Only applicants who are living in Australia with full working rights will be shortlisted for the role**
Recruitment Consultant: Jenna Barr
Job Reference # 201594
To apply online, please click on the apply button.
Alternatively, for a confidential discussion, please contact Jenna Barr on ****@frontlinehospitality.com.au
quoting the reference number above, or check out our website for other available positions.
www.frontlinehospitality.com.au