Sous Chef

About Us

La Boucherie, nestled in the heart of Baulkham Hills, is a French dining house where tradition meets modern elegance. Established with a passion for authentic French cuisine, our restaurant has become a local favourite for those who appreciate fine flavours, intimate ambience, and timeless hospitality.

Under new management of La Grande Boucherie Pty Ltd, La Boucherie Venue is entering an exciting new chapter. We remain true to our French roots — serving classics prepared with precision — while reimagining presentation, service, and guest experience to meet the highest standards of modern dining. Every dish is crafted not only for flavour but also for artistry, with an emphasis on luxury plating and visual excellence.

Our team is dedicated to creating memorable experiences, whether you join us for a romantic evening, a family gathering, or a celebration. With a curated wine list, premium ingredients, and a commitment to warm, professional service, La Boucherie aspires to be more than a restaurant — we aim to be your destination for French indulgence in Sydney's Hills District.

This is the beginning of a new era for La Boucherie, where we blend classic French charm with a modern dining vision. We welcome you to experience it with us.

We have 5 Sous Chef Positions Available:

(1) Presentation Mastery Chef (2 positions - 1 Senior and 1 Junior)

Salary Range: $45 – $65 per hour + super - Contract Role

Role Overview:

The Sr. Presentation Mastery Chef is responsible for ensuring every dish leaving the pass embodies La Boucherie's standards of excellence in visual appeal, plating design, and garnishing detail. Working closely with the Head Chef and FOH team, this role ensures that presentation enhances the guest experience and aligns with our luxury brand identity.

You will also help scale up operations by leading Chef's Specials Sundays and four Chef's Tasting Menu events annually.

Key Responsibilities:

• Master and oversee dish presentation, plating, and garnishing across all menu items.
• Must focus exclusively on plating and presentation, not cooking preparation.
• Assist the Director in creating our fine dining restaurant broucher with all plating photographs.
• Collaborate with the Head Chef to design plating styles that reflect modern French aesthetics.
• Train and guide BOH staff in plating consistency, garnish usage, and presentation standards.
• Ensure plating is efficient during peak service while maintaining precision and elegance.
• Innovate seasonal garnishes and presentation techniques to enhance menu launches.
• Maintain mise-en-place for garnishing elements (microgreens, sauces, decorative items, etc.).
• Ensure portioning and visual standards align with menu pricing and guest expectations.
• Work in synergy with FOH to understand guest feedback on visual presentation.
• Uphold hygiene and food safety standards in all presentation elements.

This role is dedicated solely to plating, garnishing, and visual innovation. Candidates are not assessed on cooking techniques or recipe creation but rather on their ability to:

• Elevate the visual presentation of existing menu items.
• Refine and upgrade plating designs to meet luxury French dining standards.
• Develop signature garnishing styles that reinforce La Grande Boucherie's brand identity.
• Artistic Eye: Exceptional sense of colour harmony, balance, symmetry, and design.

Requirements:

• Minimum 8 years' experience in fine dining or luxury hospitality kitchens (French cuisine experience highly regarded).
• Proven track record of plating, garnishing, and presentation-focused roles (Garde Manger, Chef de Partie – Plating, or similar).
• Strong knowledge of French plating aesthetics and modern culinary presentation trends.
• Culinary diploma, certificate, or equivalent professional training (preferred but not mandatory if skills are exceptional).
• Documentation & Training skills: Capable of producing plating guides and mentoring BOH staff on presentation standards.

Work Conditions

• 5 hour shift; starts at 4.30pm to 9.30pm.
• 6 Months Probation to a Full Time Role following a performance review
• Must train the existing Chefs to bring to the standard.
• Flexibility to work weekends and evenings.
• Opportunity to be part of Chef's Specials Sundays and quarterly tasting events.

Applicants must submit the following:

1. Updated CV

2. Detailing relevant fine dining, luxury restaurant, or presentation-focused experience.

3. Include any certifications or culinary training.

4. Portfolio of Plating & Presentation Work

5. A curated set of high-quality photos (minimum 5–10) showcasing past plating and garnishing work.

6. Preference for dishes aligned with modern French dining aesthetics (e.g., steak, seafood, fine desserts, luxury entrées).
7. Each photo must clearly demonstrate attention to detail, balance, and creativity.

8. Candidates are encouraged to include before-and-after examples where they have upgraded or reinterpreted an existing dish.

9. Optional (Highly Valued):
   
   A short one-page plating philosophy statement: How the candidate approaches presentation, garnishing, and upgrading existing menus.

References from Head Chefs or employers validating plating expertise.

Special Note to Applicants

La Boucherie is seeking a presentation specialist. Your portfolio should mirror the elegance, precision, and artistry expected in a luxury French dining experience. Generic cooking shots will not be accepted — the focus must be on plating mastery and garnish artistry.

Assessment

This role is dedicated solely to plating, garnishing, and visual innovation. Candidates are not assessed on cooking techniques or recipe creation but rather on their ability to:

• Elevate the visual presentation of existing menu items.
• Refine and upgrade plating designs to meet luxury French dining standards.
• Develop signature garnishing styles that reinforce La Grande Boucherie's brand identity.

You will be assessed based on:

• Stage 1 - Initial Screening (20%)- Resume shortlisted with the conditions met. Discussion of experience, plating philosophy, and alignment with our brand.
• Stage 2 - Mastery of Presentation (30%): You will be invited to Re-plate 8 La Boucherie's (3 Entrees and 3 Mains, 2 Desserts) menu items with upgraded presentation live.
• Stage 3 - Menu Enhancement & Upgrades (25%): Understand and Come up with new Menu Enhancement and plating with posts, final presentation modern look with a documented plan for La Boucherie's existing Menu.
• Stage 4 - Speed & Efficiency (25%) - You week be attending a paid Saturday evening trail - Live Service. On the day you will be assessed on your ability to replicate upgraded presentations quickly in service conditions. Repeat plating on Sunday of another trail Live Service under observation for uniformity.

The candidates going through the last two stages will be paid exclusively during the assessment.

We set clear expectations for fairness, and also signals professionalism to high-level candidates.

(2) Senior Sous Chef (2 positions)

Salary Range: $74,000 – $80,000 + super

Role Overview:

As Senior Sous Chef, you will play a pivotal role in managing kitchen operations, supporting the Head Chef, and driving culinary excellence. You will also help scale up operations by leading Chef's Specials Sundays and four Chef's Tasting Menu events annually.

Key Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations.
• Must have strong presentation, and modern plating skills.
• Lead the kitchen team during service to ensure consistency and excellence.
• Contribute to menu development, seasonal specials, and event menus.
• Train, mentor, and supervise junior chefs.
• Ensure food quality, hygiene, and WHS compliance.
• Manage kitchen roster, stock ordering, and cost control.

Requirements:

• Minimum 5 years' experience in a leadership role within fine dining or premium hospitality.
• Strong background in French or European cuisine.
• Excellent organisational and leadership skills.
• Flexibility tio work split shifts, weekends, and events.
• Cert III and IV - Culinary & Hospitality Management with Food Safety Supervisor Certificate
• Ability to lead large-scale service and special events.

(3) Junior Sous Chef (1 Position)

Salary Range: $69,000 – $73,000 + super

Role Overview:

The Junior Sous Chef will support senior chefs in daily operations and step up as second-in-command when needed. You will be hands-on in preparation, cooking, plating, and assisting with events.

Key Responsibilities:

• Support Senior Sous Chef and Head Chef in daily operations.
• Supervise kitchen sections and junior staff.
• Contribute to Chef's Specials and tasting events.
• Ensure food quality, presentation, and hygiene standards.
• Manage prep work and assist in menu execution.

Requirements:

• Minimum 3 years' experience in a similar role.
• Passion for French-inspired cuisine and premium dining.
• Strong technical cooking and plating skills.
• Team player with good communication skills.
• Cert III - Commercial Cooking
• RSA/Food Safety certification (preferred).

Assessment

• For Sr. Sous Chef role, you must undertake a paid Culinary Assessment on your available time on Tuesdays to prepare a 5 Course Menu (3 Entrees, 2 Mains),
• For Jr. Sous Chef, it's 3 course (2 Entrees, 1 Main)
• No Commis will be provided for both roles assessment. All ingredients must be listed and will be supplied to you a day before assessment.