Sous Chef
The Role
- Menu planning, costing and implementation
- Prepare and supervise mis-en-place
- Creating dishes in line with the approved, standard recipe
- Ensuring costs and expenses are in line with the budget
- Up selling and creating opportunities for revenue
- Training and mentoring junior staff
- Stock control and quality control
Requirements
- Candidates specializing in Australian cuisine will be given preference
- European/Australian/New Zealand nationals preferred
- Asian nationals with European/western experience will be considered
- Candidates should be below 40 years
