Sous Chef - Travel Included
Core
Managing kitchen operations for fine dining and a la carte service in resorts, hotels, and pubs across Australia and New Zealand.
Role type
Sous Chef (contract)
Builds
Lunch and dinner services for upmarket resort and hotel clients.
Domain
Hospitality / Fine Dining
Required skills
Trade qualification, 3-5 years experience, consistent quality production, menu planning, team motivation, attention to detail
Preferred skills
Experience in a la carte or bulk cooking, ability to work split shifts
Technologies
Traditional kitchen knives
Responsibilities
Lead kitchen team of 10+, execute fine dining and a la carte menus, assist with menu planning, maintain high standards of food quality
Seniority
Mid-level, hands-on IC
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