Full Time - Sous Chef

Full time - Sous Chef Duties & Responsibilities Running your own sections and nurturing our staff.
Assist Head Chef in creating menu items, recipes and developing dishes.
Possess effective communication skills.
Provide strictly timed, efficient and professional food service.
Prepare delicious dishes in a busy kitchen, serving up to 250 meals per shift.
Participate in staff training and briefing and attend any meeting as required by management.
Ensure meals are consistent in quality, portion control and presentation.
Establish and maintain strong, productive relationships.
Ensure the kitchen team is knowledgeable about health and safety regulations and food handling guidelines.
Rotation of all food items and provision of all stock ensuring safe and hygienic storage.
About you Comprehensive knowledge of kitchen hygiene practices and WH&S standards The successful applicants must hold a  relevant qualification or certificate IV in commercial cookery with a minimum 2-3 years of relevant full time work experience.
Strong culinary abilities, adept at introducing innovation and creativity to the menu.
Able to thrive under pressure and maintain composure during busy service periods.
Familiar with a fast-paced bistro kitchen environment, with the ability to work efficiently.
Skilled in managing food costs effectively.
Prioritize health, safety, and food hygiene standards, possession of a food hygiene certificate and trade qualification as minimum requirements.
Take full responsibility and demonstrate ownership in your role.
Enjoy all aspects of food preparation, appreciating both the process and the final product.