Sous Chef - Rydges Canberra
$85,000–$85,000 year
On-siteForrest, Australian Capital Territory, Australia
Job Summary
Conduct daily kitchen operations by supervising staffing, rostering, and delegation to ensure smooth service across all outlets. Maintain culinary standards by approving prepared dishes, enforcing recipe specifications, and overseeing equipment maintenance. Monitor food safety and hygiene through strict storage protocols, stock rotation, and WH&S compliance. Collaborate with the Executive Chef and F&B Manager to coordinate restaurant and banquet functions while managing labour and food costs to meet budgetary targets. Train and develop kitchen staff to foster a productive team environment.
Required Qualifications
- 2-3 years' experience as a Sous Chef in hotels, restaurants or bistros
- A genuine passion for food
- Experience across all kitchen sections including the grill, pass and pans
- Experience with menu development and creating new dishes
- A solid understanding of kitchen financials including labour and food costs
- Experience training and developing staff
- A strong work ethic and commitment to excellence
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