Chef
Hospitality · Manly, Sydney NSW, Australia · Full-Time · $80,000/yr
Ready to move up in the kitchen? A professional venue in Manly, Sydney wants an accomplished Sous Chef. Cooking skill alone is not enough for this job. The right person has led kitchen teams before, knows a la carte service well, understands the business side of food and has the confidence to hold high standards when service is heavy.
Your work will lift the kitchen's results. You will grow your team, guard food standards, make operations smoother and help guests enjoy meals they remember. What you can show from past jobs will matter a lot when the employer chooses. You will join a structured hospitality team in Australia that values capable and motivated people.
Sponsorship is available for a suitable candidate who meets the required experience and eligibility criteria. If you are applying from Indonesia, get your qualifications and references translated into English.
Key Responsibilities
- Keep the kitchen organised and performing well each day
- Take the team through preparation, service and the close-down at the end
- Make sure every dish has high, consistent quality and presentation
- Work on new menus and dishes: create them, refine them and cost them
- Turn menu concepts into kitchen procedures that work efficiently
- Watch what the kitchen spends on food, how stock is used, waste and inventory levels
- Place orders, look after suppliers and plan stock ahead so the kitchen keeps running without breaks
- Plan staff rosters around service needs and what each cook can do
- Lead, supervise and motivate cooks; onboard and train new staff and keep developing everyone
- Encourage professionalism and accountability in the team
- Spot chances to raise productivity and service efficiency, and make fast decisions during high-pressure services
- Meet HACCP, food safety and workplace hygiene requirements, with prep areas and equipment kept to a high standard
- Cooperate with the venue's hospitality and operational leaders
- Sort out service problems without lowering food or guest standards, and suggest creative ideas that improve dining
- Back senior culinary leaders on wider kitchen and operational initiatives
Requirements & Eligibility
- Professional experience as a Sous Chef or Head Chef, with a proven record
- Strong background in a la carte restaurant kitchens
- Experience in hospitality venues, standalone or multi-site; previous hotel or resort experience is advantageous
- Kitchen leadership and team supervision that you can demonstrate, including leading by example when service is high-volume
- A strong grasp of professional kitchen workflows and systems
- Commercial awareness of wastage, stock and food costs that you can demonstrate
- Excellent people-management and communication skills
- Makes decisions with confidence and solves problems well
- Creative, with a genuine interest in quality food
- Handles admin and operational responsibilities effectively; highly organised and detail-focused
- Always committed to cleanliness, hygiene and food safety, with a positive, professional attitude to teamwork
- Available for rotating shifts, evenings and weekends included
- Current Food Safety Supervisor certificate and current driver's licence
- Relevant culinary qualifications and/or substantial industry experience
- During assessment, you can back up your relevant professional experience and qualifications
- Must meet the applicable criteria for employer-sponsored employment; sponsorship available for the right candidate
Apply: jobs@jobsabroad.id · WhatsApp