Sous Chef - RAH , Melbourne

About the role

RAH is a new degustation restaurant following the Silk Road — Xi'an to Samarkand, Persia to Anatolia to the Levant — on one tasting menu, opening in October in Melbourne. As Sous Chef, you'll help build the kitchen from the ground up. You'll be in the room while the menu is finalised, the sections are drawn, the prep lists are built and the suppliers are chosen. What the kitchen becomes, you'll have shaped with the Head Chef.

The restaurant features one tasting menu of 8 courses. The through-line is the Silk Road: the ingredients, techniques and dishes that moved along it, cooked with Australian produce and a modern degustation discipline. This includes live fire and coals as a primary heat source, clay oven and flatbreads baked to order, a serious fermentation and pickling program, whole-spice work sourced and prepared in-house, hand-worked doughs, and whole-animal butchery with nose-to-tail use.

Key responsibilities

• Run service in the Head Chef's absence and hold the pass to the same standard

• Own ordering, stock rotation and food cost against budget

• Drive R&D: bring dishes to the table, not just execute them

• Own food safety, HACCP records, allergen control and kitchen compliance

• Work with front of house on pairings, dietaries and pacing

About you

• 2+ years as a Sous Chef, or a strong Senior CDP ready for the step up

• Background in degustation, à la carte fine dining, or a hatted/awarded venue

• Confident with dietary and allergen adaptations across a full tasting menu

• Genuine interest in Central Asian, Indian, Persian, Levantine, Anatolian or Western Chinese cooking

• Calm under pressure

• Full working rights in Australia

• Current Food Safety Supervisor certificate or willingness to obtain one

About us

RAH is a new degustation restaurant following the Silk Road, opening in October in Melbourne. We intend to be the best of its kind in the country.

Benefits

• Superannuation

• Yearly reviews and growth opportunities as the brand grows

• A named role in the opening of a restaurant