Sous Chef
- Assist the Head Chef in daily kitchen operations.
- Prepare and cook high-quality steaks and grilled meats.
- Train and supervise kitchen staff while maintaining food safety standards.
About Steakhouse Grill 66
Steakhouse Grill 66 is a quality-focused dining establishment specialising in premium steaks, grilled meats and contemporary restaurant cuisine. We are seeking an experienced and passionate Sous Chef to join our professional kitchen team and support the Head Chef in delivering consistently high-quality food and service.
About the Role
As Sous Chef, you will play a key role in the daily operation of the kitchen. You will assist the Head Chef with food preparation, service, kitchen supervision and maintaining high standards of food quality, presentation and hygiene.
Salary: $80,000 - $90,000 per annum, based on experience and qualifications.
Key Responsibilities:
- Prepare and cook steaks, grilled meats, seafood, and other menu items to restaurant standards.
- Ensure consistency, quality, and presentation of all dishes.
- Follow recipes, portion controls, and food preparation procedures.
- Maintain a clean, organized, and sanitary kitchen environment.
- Monitor food inventory and assist with ordering supplies as needed.
- Minimize food waste and control kitchen costs.
- Train, supervise, and support kitchen staff when required.
- Ensure compliance with food safety, health, and workplace safety regulations.
- Collaborate with management to develop and improve menu offerings.
- Maintain equipment and report maintenance needs promptly.
Qualifications:
- Previous experience as a Chef, Grill Chef,
- Experience working in a steakhouse, grill restaurant, or high-volume kitchen preferred.
- Food Safe Certification or willingness to obtain certification.
- A Diploma, Certificate IV, Certificate III in commercial cookery or equivalent qualification.
- Strong knowledge of grilling techniques, meat preparation, and food handling procedures.
- Ability to work flexible shifts, including evenings, weekends, and holidays.
Requirements:
- Minimum 1-3 years of experience required as a chef.
- Strong knowledge of cooking techniques, particularly grilling and meat preparation.
- Strong knowledge of steak temperatures and grilling methods.
- Leadership and team management abilities.
- Time management and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Attention to detail and commitment to quality.
- Strong communication and teamwork skills.
- Reliability, professionalism, and a positive attitude.
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