Sous Chef – 70K to 80K Salary
Sous Chef at Sydney's iconic venue, Hotel Palisade.
A Sous Chef plays a key role in a commercial kitchen as the second in command to the head chef or executive chef. In addition to being an excellent chef, a Sous Chef also needs to lead a kitchen team effectively and ensure the kitchen is run in an efficient and profitable manner.
The role (fulltime)
Supervision
1. The sous chef must efficiently delegate tasks to the rest of the kitchen team
2. Oversee each station and ensure each dish meets the venue’s standards
3. Ensure all chefs are working in requirement of workplace health and safety regulation
Cooking
1. Daily service and thoroughly knowledgeable of each station
2. Daily prep for the service
3. Manage and reduce food waste
Menu and recipe development
1. Assist the head chef with menu creation, testing and tasting of new dishes
2. Ensure the dishes meet financial requirements to meet food cost targets
Safety
1. They will ensure that the kitchen meets all health department regulations and follows food safety guidelines
2. They will ensure all staff are appropriately using PPE or practices to measure safety when necessary
Recruitment and Development
1. training and development of the kitchen team
2. recruitment of new employees
Administration
1. Weekly rostering of staff
2. Adjusting roster around peak periods to keep wage costs on target
3. Ordering and invoicing of food items / supplies for the kitchen
Sous Chef at Sydney's iconic venue, Hotel Palisade.
A Sous Chef plays a key role in a commercial kitchen as the second in command to the head chef or executive chef. In addition to being an excellent chef, a Sous Chef also needs to lead a kitchen team effectively and ensure the kitchen is run in an efficient and profitable manner.
The role (fulltime)
Supervision
1. The sous chef must efficiently delegate tasks to the rest of the kitchen team
2. Oversee each station and ensure each dish meets the venue’s standards
3. Ensure all chefs are working in requirement of workplace health and safety regulation
Cooking
1. Daily service and thoroughly knowledgeable of each station
2. Daily prep for the service
3. Manage and reduce food waste
Menu and recipe development
1. Assist the head chef with menu creation, testing and tasting of new dishes
2. Ensure the dishes meet financial requirements to meet food cost targets
Safety
1. They will ensure that the kitchen meets all health department regulations and follows food safety guidelines
2. They will ensure all staff are appropriately using PPE or practices to measure safety when necessary
Recruitment and Development
1. training and development of the kitchen team
2. recruitment of new employees
Administration
1. Weekly rostering of staff
2. Adjusting roster around peak periods to keep wage costs on target
3. Ordering and invoicing of food items / supplies for the kitchen
