Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
This Sydney Sous Chef position brings together Asian fusion cooking and responsibility for kitchen service. A premium hospitality operation needs a trade-qualified chef who can guide the brigade, maintain dish quality and contribute ideas alongside senior culinary colleagues.
The role reaches beyond the pass into menu development, stock control, food costing and the development of junior staff. Proven commercial kitchen experience, leadership and knowledge of Asian ingredients and techniques will inform your work throughout service. Sponsorship is available for the successful candidate.
Set out your chef qualifications and restaurant background in an English CV, with specific examples of Asian fusion cooking and team supervision. Describe your culinary leadership with Build AI CV.
Key Responsibilities
- Oversee kitchen operations during service, coordinating the brigade and allocating duties to match workload and service demands.
- Supervise preparation and check dishes for quality and presentation, maintaining consistency in recipes, portions, flavours and plating.
- Apply knowledge of Asian ingredients and cooking methods while developing menus and new dish concepts with senior culinary colleagues.
- Train, coach and mentor junior chefs and developing staff, and assist with rostering.
- Coordinate with front-of-house colleagues to keep service running smoothly.
- Monitor ingredient availability, stock levels and ordering needs; support food costing and portion control while reducing waste.
- Contribute menu planning ideas and practical improvements to kitchen performance, keeping procedures accurate throughout service.
- Maintain a clean, safe and organised kitchen that meets food safety, hygiene and workplace health and safety requirements.
- Encourage accountability and high team standards, supporting senior management's operational, culinary and guest satisfaction objectives.
Requirements & Eligibility
- Be a trade-qualified Chef with relevant recognised qualifications and a minimum 2 years' experience as a Junior Sous Chef or Senior Chef de Partie.
- Have solid hands-on commercial restaurant kitchen experience and demonstrated experience of, or substantial exposure to, Asian or Asian fusion cuisine.
- Know Asian ingredients, flavours, preparation methods and cooking techniques well, and consistently produce high-quality food during demanding services.
- Have previously supervised or supported kitchen colleagues, with a strong understanding of kitchen operations and service coordination.
- Understand ordering, stock control, food costing, waste management, menu planning and portion control.
- Bring strong communication and leadership skills and a professional approach to food safety, hygiene and workplace safety.
- Be available for rotating shifts, including weekends and public holidays.
- Approach the role reliably and professionally, with a commitment to teamwork.
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