Chefs and Cooks

We are seeking an experienced and motivated Sous Chef to join a high-performing hospitality kitchen team in New South Wales. This is an excellent opportunity for a chef who combines strong a la carte experience with proven leadership skills and a genuine passion for delivering exceptional food and guest experiences.

The successful candidate will play a key role in the daily kitchen operation, working closely with senior culinary and hospitality leaders to maintain high standards across food preparation, presentation, service, team performance and kitchen efficiency.

This position offers an opportunity to build on your culinary expertise, take greater responsibility within a professional hospitality environment and progress your career within a supportive team.

• Lead and oversee the daily operation of the kitchen
• Maintain consistently high standards of food preparation, quality and presentation
• Support the development, planning and costing of menus
• Work closely with the senior culinary team to deliver an exceptional dining experience
• Supervise, guide and motivate kitchen staff during daily operations
• Assist with staff training, development and performance improvement
• Prepare and manage staff rosters to support efficient kitchen operations
• Promote a positive, collaborative and productive kitchen culture
• Monitor food costs, stock levels, wastage and inventory
• Manage ordering and maintain effective relationships with food and hospitality suppliers
• Assist with forecasting and ensuring adequate stock availability
• Maintain strict food safety, hygiene and sanitation standards
• Ensure kitchen operations comply with HACCP and applicable food safety requirements
• Identify operational issues and implement practical solutions during busy service periods
• Work collaboratively with food and beverage and operational leadership teams
• Support the delivery of consistent service standards and guest satisfaction
• Assist senior chefs with improving kitchen efficiencies and service performance
• Maintain a clean, organised and professional kitchen environment
• Contribute creative ideas to improve menus, dishes and overall guest experiences

• roven experience working as a Sous Chef or Head Chef
• Strong a la carte restaurant experience
• Experience in standalone or multi-site restaurant environments
• Hotel or resort kitchen experience is advantageous
• Demonstrated ability to lead, supervise and develop kitchen teams
• Strong communication and interpersonal skills
• Professional attitude with a positive and team-focused approach
• Excellent decision-making and problem-solving abilities
• Ability to remain calm and effective in a high-pressure kitchen environment
• Passion for quality food, creativity and exceptional guest experiences
• Strong organisational and multitasking skills
• Ability to balance operational responsibilities with administrative duties
• High attention to detail and strong standards of cleanliness and presentation
• Ability to work flexible rotating rosters, including evenings, weekends and public holidays
• Current Food Safety Supervisor certificate
• Current driver's licence
• Relevant culinary qualifications and professional experience

Must meet applicable requirements for employer-sponsored employment.