Senior Sous Chef

About the role

We're looking for a strong, hands-on Senior Sous Chef, with a proven track record at this level to help run kitchen operations across both Hawker Bar and Amalfi Express. You'll report to the on-site Head Chef day-to-day, with additional support and oversight from our Melbourne-based Executive Chef. This is an airport site — trading 7 days a week with early starts from 5am — so we need someone who thrives on structure, discipline and consistency, not just cooking skill.

Key responsibilities

• Oversee day-to-day kitchen operations across both Hawker Bar and Amalfi Express

• Work under financial guidelines and brand standards – meeting COGS, labour % targets

• Recruit, train, roster and manage kitchen staff across both sites, including cross-training team members between the Asian and Italian menus

• Build and manage production schedules to have both kitchens fully prepped and ready for 5am trade, 7 days a week

• Monitor and control food costs — portion control, waste, stocktakes and supplier ordering — against budget

• Own food safety compliance across both kitchens: HACCP/food safety program adherence, temperature logs, audits and staff training

• Support the Head Chef with food preparation, plating and quality control to spec, and liaise with the Executive Chef on menu standards and development

• Assist with menu execution, prep lists and kitchen setup for the Amalfi Express opening

• Step in to run service independently in the Head Chef's absence

• Maintain standards under the fast turnaround, high-volume conditions typical of an airport venue

About you

• Trade qualification (Certificate III in Commercial Cookery or equivalent) and current Food Safety Supervisor certificate

• Proven experience as a Sous Chef or senior Chef de Partie, ideally with people-management/training responsibility

• Demonstrated experience managing food costs and production scheduling in a high-volume kitchen

• Experience in Asian (hawker-style) and/or Italian cuisine — or a genuine interest and willingness to cross-train in whichever you don't yet know

• Strong leadership and staff training ability — comfortable managing rosters and developing junior chefs

• Able to commit to early starts (from 5am) across a 7-day trading week, including weekends and public holidays

• Comfortable working with some remote oversight, reporting into a Melbourne-based Executive Chef

• A hands-on, adaptable approach — happy to help build and open a brand-new venue from scratch

About us

TAG Hospitality Group is a multi-brand Australian hospitality business with venues spanning Italian, Vietnamese and Southeast Asian cuisine. At Adelaide Airport, we operate Hawker Bar and Nom Nom Vietnamese, bringing bold Asian hawker-style and Vietnamese flavours to travellers, and are about to launch Amalfi Express, a fast-paced Italian concept opening soon in the same terminal.

Benefits

• The opportunity to help launch a brand-new venue (Amalfi Express) from day one

• Career growth within a multi-brand hospitality group with venues across Australia

• Ongoing training and cross-skilling across Italian and Asian cuisine styles

• Pay reflective of the experience and leadership you bring to the role