Senior Sous Chef

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 barr@frontlinehospitality.com.au

quoting the reference number above, or check out our website for other available positions.

www.frontlinehospitality.com.au