At a Glance
- Tasks: Lead the kitchen team and create seasonal menus with precision and flair.
- Company: Join Etymon Projects' Loulou, a trendy French bistro in Sydney.
- Benefits: Competitive pay, creative freedom, and a vibrant work environment.
- Other info: Opportunity to grow in a dynamic and supportive kitchen team.
- Why this job: Elevate your culinary skills while working with fresh, seasonal ingredients.
- Qualifications: Experience in fine dining and a passion for culinary excellence.
The predicted salary is between 58500 - 71500 $ per year.
Etymon Projects' Loulou, a contemporary French bistro, boulangerie and traiteur in Sydney, seeks a Sous Chef to support the Head Chef in day-to-day kitchen operations.
This hands-on leadership role focuses on upholding culinary standards, developing a strong team, and delivering dishes with precision, using classic techniques and seasonal ingredients.
You will monitor hygiene, control costs and contribute to ongoing concept development.
Sous Chef - Lead Seasonal Menus & Team in Fine Dining in Sydney employer: Etymon Projects
At Loulou, we pride ourselves on fostering a vibrant and supportive work culture that values passion and excellence in the culinary arts. As a Senior Chef de Partie, you'll not only work with premium produce and classic French techniques but also enjoy opportunities for professional growth and mentorship within a dynamic hospitality group. Join us in Milsons Point, where your contributions will be celebrated, and you can take part in creating memorable dining experiences in a relaxed yet professional environment.
