Sous Chef
Visa sponsorship
Hospitality · Wollongong, NSW, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Keeping preparation, people and the pass working together is the focus of this full-time Sous Chef role in Wollongong, NSW. You will help senior chefs plan menus and organise service, then take responsibility for guiding kitchen staff and maintaining the standard of each dish.
The position combines hands-on cooking with team supervision, training, stock management and cost control. You will take charge when senior chefs are absent and coordinate with front-of-house colleagues so service runs efficiently. Sponsorship is available for the successful applicant.
Prepare an English CV that connects your kitchen leadership with practical examples of food safety, stock control and service management. Include your culinary qualifications and current certifications. Set out your sous chef credentials using Build AI CV.
Key Responsibilities
- Direct daily kitchen activity, coordinating plating and checking dish quality, consistency and presentation before timely service.
- Support senior chefs with menu planning and preparation, including the development of new and seasonal dishes.
- Cook to established standards while supervising staff during busy periods and training them in preparation, procedures and safe practices.
- Maintain strict HACCP, food safety and hygiene standards, with clean, organised work areas that meet health requirements.
- Monitor stock and plan preparation for operational demand; assist with inventory, food costing and reducing waste.
- Assume responsibility for the kitchen during senior chefs' absence and coordinate efficient service with front-of-house staff.
- Help maintain kitchen equipment and report repairs or other maintenance needs.
- Identify improvements to kitchen efficiency and food quality.
Requirements & Eligibility
- At least 2 years' experience as a Sous Chef, Senior Chef or equivalent, with professional culinary work that can be independently verified.
- A relevant culinary qualification, an apprenticeship, or minimum Certificate III in Commercial Cookery or equivalent.
- Sound practical knowledge of commercial cooking and food preparation, including food safety, hygiene and HACCP requirements.
- A valid NSW Food Safety Certificate alongside current food handling certification.
- Proven leadership or supervision of kitchen personnel and the ability to maintain food consistency under pressure.
- Strong planning, organisation and time management, supported by experience in stock control, food costs and reducing kitchen wastage.
- Strong communication and teamwork, a professional attitude and genuine commitment to culinary standards.
- Availability to work full-time in New South Wales.
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