Chef
Accredited Employer · Katoomba, Blue Mountains & Central West NSW · Full-time
Salary: Discussed at interview
Job description
exciting opportunity is available in Australia for a trade-qualified Sous Chef ready to bring their demonstrated culinary expertise into a professional hospitality environment. This role is suited to chefs who can establish their professional credentials through recognised qualifications, genuine industry experience and practical kitchen capability. Beyond preparing exceptional food, the successful candidate will be trusted to help lead service, develop the kitchen team and maintain the standards expected within a premium dining operation. With a strong focus on Asian fusion cuisine, this position offers an opportunity for an experienced Chef to apply their knowledge, take on greater responsibility and develop a long-term career within the Australian hospitality industry.
Key responsibilities
- Take an active leadership role in daily kitchen operations
- Coordinate kitchen activities to ensure efficient preparation and service
- Supervise kitchen staff and provide direction during busy service periods
- Monitor food preparation and ensure consistent quality and presentation
- Work alongside senior culinary staff to develop and improve Asian fusion dishes
- Contribute ideas for new menus, recipes and seasonal food concepts
- Apply knowledge of Asian ingredients, flavours and cooking techniques
- Ensure recipes, portions and presentation standards are consistently followed
- Train and mentor junior chefs and kitchen team members
- Assist in building a productive and professional kitchen culture
- Communicate effectively with front-of-house teams to maintain smooth service
- Monitor ingredient requirements and assist with ordering and purchasing
- Manage stock rotation, storage and inventory levels
- Assist with food costing and implement measures to minimise waste
- Support kitchen rostering and daily staff allocation
- Identify service challenges and implement practical solutions
- Maintain an organised, clean and efficient kitchen environment
- Ensure all food safety, hygiene and workplace health and safety procedures are followed
- Support senior management in maintaining high operational and guest service standards
- Contribute to continuous improvement across kitchen performance and team development
Requirements
- Trade-qualified Chef with recognised culinary qualifications
- Minimum 2 years of experience as a Junior Sous Chef or Senior Chef de Partie
- Proven experience in a professional restaurant or commercial kitchen
- Demonstrated experience or strong practical exposure to Asian or Asian fusion cuisine
- Good knowledge of Asian ingredients, flavours and preparation techniques
- Demonstrated ability to lead and coordinate a kitchen team
- Strong hands-on cooking and food presentation skills
- Ability to maintain quality and consistency during demanding service periods
- Understanding of professional kitchen systems and service operations
- Knowledge of ordering, stock management and inventory control
- Understanding of food costing, portion control and waste reduction
- Experience contributing to menu planning and kitchen organisation
- Strong communication, leadership and teamwork abilities
- Commitment to maintaining food safety, hygiene and WHS standards
- Ability to work rotating shifts, including weekends and public holidays
- Willingness to relocate and establish a career in Australia
- Reliable, professional and accountable approach to work
- Sponsorship available for the successful candidate
Visa sponsorship: Accredited Employer Sponsorship provided.
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