Chefs and Cooks

An exciting opportunity is available for an experienced Sous Chef to join a premium hospitality kitchen in Australia, working within an Asian fusion dining environment. The successful candidate will play a key role in supporting kitchen operations, maintaining exceptional food standards, and leading a professional culinary team.

This position is ideal for a trade-qualified Chef with strong restaurant experience and a genuine passion for Asian and Asian fusion cuisine. You will work closely with senior culinary leadership to deliver creative, consistent and high-quality dishes while contributing to an efficient, positive and high-performing kitchen culture.

• Oversee daily kitchen operations and ensure smooth service across all kitchen sections
• Lead, supervise and support the kitchen team during busy service periods
• Work closely with senior chefs to develop and refine Asian-inspired menus
• Maintain high standards of food quality, flavour, presentation and consistency
• Prepare and oversee the preparation of dishes using fresh, quality ingredients
• Provide training, mentoring and guidance to junior kitchen team members
• Coordinate effectively with front-of-house staff to ensure an exceptional guest experience
• Maintain clear communication throughout the kitchen during preparation and service
• Assist with ordering, stock management, inventory control and minimising food wastage
• Support menu planning, food costing and overall kitchen cost control
• Assist with staff rostering and maintaining appropriate kitchen staffing levels
• Ensure compliance with food safety, hygiene and workplace health and safety requirements
• Maintain a clean, organised and professional kitchen environment
• Support senior culinary management in achieving operational, financial and guest satisfaction targets
• Contribute to a positive team culture and continuous improvement within the kitchen

• Trade-qualified Chef with relevant culinary qualifications
• Minimum 2 years of experience as a Junior Sous Chef or Senior Chef de Partie in a restaurant environment
• Demonstrated experience or strong exposure to Asian or Asian fusion cuisine
• Strong knowledge of Asian flavours, ingredients, cooking techniques and presentation
• Previous experience working in a high-volume or premium hospitality environment
• Good understanding of kitchen operations, stock control, ordering and food costing
• Experience assisting with menu planning and staff rostering
• Strong leadership, communication and team management skills
• Ability to maintain high standards of food quality and consistency under pressure
• Strong understanding of food safety, hygiene and workplace health and safety requirements
• Ability to work flexible rotating rosters, including weekends and public holidays
• Willingness to relocate to or work within the required region in Australia
• Reliable transport and a dependable approach to work

Sponsorship available for the right candidate.