Sous Chef
Visa sponsorship
Hospitality · Melbourne, VIC, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
When service reaches its busiest point, this Sous Chef needs to keep preparation, people and plating working together. The Melbourne, VIC, role supports the Head Chef in daily kitchen operations and involves direct responsibility for performance during peak periods. It combines hands-on cooking with guidance for junior and senior cooks.
Your contribution extends beyond the pass to ordering, stock levels, food costs and seasonal menu ideas. Modern classics, premium proteins, seafood and pub-style dishes all require consistent execution. Sponsorship is considered after a required performance review.
In your English CV, explain how you have led a busy kitchen service and managed ordering, waste or food costs. Include your pub, bistro or restaurant experience and use Build AI CV to organise your sous chef record around responsibilities you can verify.
Key Responsibilities
- Support the Head Chef's daily kitchen management and take responsibility for performance during busy service periods.
- Coordinate food preparation so service runs efficiently, guiding and mentoring both junior and senior kitchen colleagues.
- Cook dishes consistently to the required recipes, portion sizes and presentation standards.
- Assist with supplier orders and monitor stock to support effective inventory management.
- Manage food costs and reduce avoidable waste.
- Uphold kitchen cleanliness, food safety and hygiene practices.
- Contribute menu and seasonal ideas while maintaining standards across modern classics, premium proteins, seafood and pub-style dishes.
- Coordinate closely with management and front-of-house colleagues.
- Help maintain a respectful, professional and productive kitchen.
Requirements & Eligibility
- Demonstrate experience as a Sous Chef or experienced senior chef, with a solid background in a high-volume pub, bistro, restaurant or comparable kitchen.
- Bring proven hands-on capability in cooking and food preparation.
- Show that you can lead a kitchen team effectively through busy service periods.
- Have a strong understanding of food quality, presentation and consistency.
- Have practical experience in stock control, ordering, food costing and wastage management.
- Apply good working knowledge of food safety and hygiene practices while performing efficiently under pressure.
- Combine strong team leadership and communication with a reliable, professional approach to kitchen duties.
- Be able to demonstrate and verify genuine culinary employment experience; documented and verifiable chef experience is encouraged.
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