Junior Sous Chef

2 weeks ago

Sydney, New South Wales, Australia Etymon Projects Full time $60,000 - $80,000 per year

The Venue

Join us at Loulou, our French all-day Bistro, Boulangerie and Traiteur at Lavender Bay. Centered at the heart of the community, Loulou is a vibrant destination where guests can enjoy classic French dining in the Bistro, artisanal breads and pastries from the Boulangerie, and premium products from the Traiteur.

The Bistro is a lively, elegant dining room inspired by the great brasseries of Paris, serving timeless French dishes alongside carefully selected wines and cocktails. From a relaxed lunch to an intimate dinner, the Bistro is where refined service meets classic French hospitality.

The Role

We are looking for a Junior Sous Chef to join our Bistro kitchen team at Loulou. This role will support the Head Chef and Sous Chef in leading and developing the brigade, delivering consistently high-quality French bistro dishes. You will play a key role in menu execution, maintaining standards of excellence, and contributing to the growth and training of the team.

The Bistro is open for both lunch and dinner service, seven days a week, and the roster will include evening and weekend work.

Responsibilities

  • Support the Head Chef and Sous Chef in the day-to-day operations of the Bistro kitchen.
  • Ensure the highest quality of dishes at all stages of preparation, presentation, and execution.
  • Lead by example in upholding kitchen standards and fostering a positive team culture.
  • Assist in the ideation, development, and costing of new seasonal menu items.
  • Maintain effective stock control, ordering, and waste management.
  • Support the training and development of junior chefs and apprentices within the team.
  • Ensure all kitchen operations are conducted in line with Health, Safety & Hygiene regulations.

Experience and Qualifications

  • Previous experience as a Junior Sous Chef, CDP or similar role in a high-quality Bistro, Brasserie or fine dining restaurant.
  • Strong knowledge and passion for classical French cuisine and techniques.
  • Proven ability to lead and motivate a small team in a busy kitchen environment.
  • Excellent organisational and time management skills.
  • Certificate III in Commercial Cookery or equivalent.
  • Flexible, adaptable, and able to thrive under pressure while maintaining standards.

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