Sous Chef
Visa sponsorship
Hospitality · Sydney, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Kitchen leadership in this Sydney, NSW Sous Chef role extends from the service line to rosters, stock planning and staff development. You will take responsibility for daily kitchen performance, drawing on an a la carte background to maintain food standards and make sound decisions under pressure.
Working with senior culinary and hospitality leaders, you will help cost and refine menus, manage supplier relationships and improve kitchen routines. Coaching cooks and maintaining HACCP compliance are central to the position. Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria.
Your English CV should explain your contribution to menu costing, team supervision and busy services. Record your Food Safety Supervisor certificate clearly. Give your culinary leadership a clear CV with Build AI CV.
Key Responsibilities
- Organise daily kitchen operations and lead cooks through preparation, service and closing, maintaining consistent food quality and presentation.
- Contribute to menu and dish development, refinement and costing, turning ideas into practical kitchen routines.
- Monitor food costs, inventory, usage and wastage; forecast stock needs, place orders and maintain supplier relationships.
- Prepare rosters that reflect service demand and team capabilities.
- Supervise, motivate and coach cooks, supporting induction, training and development within a professional, accountable team.
- Improve productivity and service efficiency, making timely, well-judged decisions during demanding periods.
- Maintain HACCP, food safety and hygiene compliance and keep preparation spaces and equipment in good condition.
- Collaborate with hospitality and operational leaders to resolve service difficulties while preserving food and guest standards.
- Propose creative improvements to the dining experience and assist senior culinary leaders with broader kitchen and operational projects.
Requirements & Eligibility
- A demonstrated professional record as a Sous Chef or Head Chef, with a strong a la carte restaurant background.
- Experience in standalone or multi-site hospitality venues; previous hotel or resort experience is advantageous.
- Proven kitchen leadership and team supervision, including the ability to set an example during high-volume service.
- A solid understanding of professional kitchen systems and workflows, with commercial awareness of food costs, stock and wastage.
- Excellent communication and people-management skills, confident decision-making and strong problem-solving ability.
- A creative approach and genuine interest in quality food, supported by effective handling of operational and administrative duties.
- Strong organisation and attention to detail, with a sustained commitment to hygiene, cleanliness and food safety.
- A positive, professional contribution to teamwork and availability for rotating shifts, including evenings and weekends.
- Hold a current Food Safety Supervisor certificate and a current driver's licence.
- Relevant culinary qualifications and/or substantial industry experience, with the ability to substantiate professional experience and qualifications during assessment.
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