Sous Chef Full Time

Position: Sous Chef

Position Type: Full-Time

Salary: $80,000 plus superannuation per annum

Location: Adelaide SA 5000

Our client is seeking an experienced Sous Chef to join their restaurant located in Adelaide, South Australia.

As a Sous Chef you will play a critical role in supporting the Head Chef by overseeing daily kitchen operations and ensuring the delivery of exceptional culinary experiences. This role demands strong leadership skills, creativity in menu development, and a commitment to maintaining the highest standards of food quality, safety, and hygiene.

Duties and Responsibilities:

Food Preparation and Control:

1. • Oversee and direct all food preparation processes.
   • Ensure all dishes are prepared according to high-quality standards and in a timely manner.

Team Collaboration and Management:

1. • Manage and collaborate closely with chefs and kitchen staff.
   • Supervise, train, and mentor kitchen team members to achieve excellence.
   • Discuss and manage roster needs, and generate staff rosters.

Menu Development and Innovation:

1. • Create menu items and develop recipes.
   • Innovate new dishes to align with market trends and customer preferences.

Inventory and Stock Management:

1. • Determine food inventory requirements.
   • Oversee stocking, manage orders, and ensure proper inventory levels.

Regulatory Compliance:

1. • Ensure the kitchen meets all regulatory and company standards.
   • Maintain strict adherence to health and safety protocols and food hygiene practices.

Operational Oversight:

1. • Conduct daily temperature checks and maintain accurate logs.
   • Prepare and organize catering orders to meet customer expectations.

Customer Interaction and Feedback:

1. • Interact with guests to gather feedback and address concerns.
   • Ensure a positive dining experience by resolving issues promptly and professionally.

Requirements:

• Associate Degree, Advanced Diploma or Diploma in Hospitality
• At least two (2) years proven experience as a Chef or similar role in a kitchen
• Excellent culinary skills with an emphasis on creativity and innovation.
• Strong knowledge of food safety, hygiene regulations, and best practices.
• Exceptional leadership, communication, and organizational skills.
• Ability to manage a dynamic team in a fast-paced environment.
• Proficiency in managing inventory, stock, and rosters.

Working Conditions

• This role involves working in a high-pressure environment that requires attention to detail and adaptability to fluctuating demands. The Sous Chef will be expected to work flexible hours, including evenings, weekends, and public holidays, as required.

Performance Goals

• Consistently deliver high-quality dishes.
• Maintain efficient kitchen operations within budgetary constraints.
• Foster a positive team culture and ensure staff development.
• Achieve high customer satisfaction through exceptional culinary experiences.