Sous Chef

Company Description Mansae Korean BBQ is a bespoke restaurant located in CBD and Burwood East Melbourne, Australia, offering guests an Modern Korean barbecue dining experience. The venue combines a lively bar atmosphere with high-quality grilled meats and traditional Korean dishes. Team members work in a fast-paced, guest-focused environment that emphasizes consistency, flavor, and presentation. Mansae values collaborative teamwork, professionalism, and a strong commitment to service. The restaurant provides opportunities to develop culinary skills within a modern, growing hospitality business.Role Description The Sous Chef is a full-time, on-site role based in Melbourne, VIC, responsible for supporting the Head Chef in day-to-day kitchen operations. This includes supervising kitchen staff, coordinating food preparation and cooking, and ensuring all Korean barbecue and menu items meet established quality and presentation standards. The Sous Chef assists with menu execution, inventory control, and maintaining food safety and hygiene practices. The role involves organizing prep work, managing service during busy periods, and helping train and mentor team members. The Sous Chef collaborates closely with the Head Chef and front-of-house team to deliver an efficient, well-organized kitchen and an excellent guest experience.Qualifications Professional cooking experience in a commercial kitchen, ideally in Korean or Asian cuisine, with strong skills in grilling, prep, and line service.Experience in kitchen leadership, including supervising staff, coordinating shifts, and supporting training and development.Proficiency in food safety, hygiene, and OH&S standards, with formal certifications in food handling or safety considered an advantage.Strong organizational and time management skills to manage multiple orders, prep tasks, and service demands in a busy environment.Ability to work collaboratively with diverse team members, maintain clear communication, and contribute to a positive kitchen culture.Flexibility to work evenings, weekends, and public holidays as required by restaurant service schedules.Culinary qualification or apprenticeship completion is preferred but not mandatory where equivalent experience is demonstrated.Right to work in Australia and the ability to commute reliably to the Melbourne CBD location.