Junior Sous Chef

As a Juinor Sous chef you will support the Head Chef/ Sous Chef by helping to manage daily Kitchen Operations (i.e. Day/ Night). 

Your duties as a Junior Sous Chef are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.

We are looking for someone with:

• previous Steakhouse or grill experience preferred
• strong knowledge of beef cuts and ability to cook steak to precise doneness level
• experience in butchering, breaking down primal and sub-primal cuts and portioning steaks 
• a positive attitude, and a willingness to work as a team.
• a great attention to detail  
• a positive can-do attitude 
• an ability to work in a fast-paced environment
• be reliable, punctual and well-presented 
• be a team player and willing to contribute to a fun work culture
• have Australian working rights

Duties include:

• To butcher, break-down primal and sub-primal cuts and portioning steaks for consistency and yield
• To assist in the development and planning of menus, including future food trends
• Supervising and training Junior staff
• Assist with stocktake when required
• Ensuring and maintaining food quality and consistency
• Controlling inventories and accurate ordering for daily service
• To carry out the smooth and efficient running of your section as appropriate
• To demonstrate consistent production capability during busy service periods
• Practice good hygiene and safe work practices in everyday operations (HACCP)

As a Junior Sous chef, you will ensure each menu item from your station(s) is/are prepared on time and meets the required presentation style and quality standard.

Education and experience:

Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.  

Must have at least 1 years of experience as a chef de parties/ Junior Sous chef.