Sous Chef

Sous Chefs for Coogee Legion Club & Henry Sports Club at Werrington County

Position overview

To prepare, cook, season, portion and presentation of food dishes to meet customer orders.

Core Duties & Responsibilities

• Assist the head chef with the planning of an attractive menu with the goal of driving sales for the restaurant
• Take up position as the most senior kitchen staff as the second chef when the head chef has rostered time away from the restaurant
• observe size of food portions and preparation quantities to minimise waste of any core ingredients
• Preparing, cooking, seasoning and portioning food dishes from the Waterview Restaurant menu
• Discussing food preparation techniques with junior kitchen staff as well as preparation techniques and timing with the kitchen cooks and kitchen hands
• Teaching junior kitchen staff cooking techniques and cooking procedures
• Ensure the kitchen remains compliant with health and safety procedures
• Select and train junior kitchen staff
• Preparing food to meet special dietary requirements of restaurant guests
• Assist and supervise other junior kitchen staff to ensure good portion control andpleasant presentation of the dishes
• Review on a fortnightly basis systems and procedures in the kitchen to ensure a highlevel of presentation, hygiene, service and food product quality
• Assist the Restaurant Manager to determine the pricing of meals and offering inaccordance to the seasonal price of core ingredients
• Health & Safety Responsibilities:
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant and ensure compliance with sanitation and safety regulations
• Keep records of health and safety practicesIdentify and report any faulty or damaged materials, equipment and workplace hazards
• Ensure that the behaviour of all persons in the kitchen workplace is safe and without risk to health
• Skills and experience
• Relevant qualifications in commercial cookery and hospitality management
• At least 2-4 years of highly relevant work experience in the kitchen as a cook or chef

Attributes

• To be able to establish clear lines of communication with staff, Restaurant Manager and the Director of the restaurant
• To be able to train and work hands on and alongside staff as required to ensure we provide outstanding foods at all times regardless of who is working in the kitchen
• Pro-active, positive, enthusiastic, energetic, responsible and friendly.

Pay: From $85,000.00 per year

Work Location: In person