At a Glance
- Tasks: Lead kitchen operations, mentor junior chefs, and create stunning seafood dishes.
- Company: Join the world-class Saint Peter restaurant led by award-winning chef Josh Niland.
- Benefits: Gain mentorship from top chefs and master advanced cooking techniques.
- Other info: Opportunities for growth within a dynamic and innovative culinary team.
- Why this job: Step into a leadership role and redefine modern seafood dining.
- Qualifications: Diploma and 3 years' experience in high-end kitchens required.
The predicted salary is between 47250 - 57750 $ per year.
Saint Peter, the world-class seafood restaurant led by Josh Niland, is seeking an ambitious Junior Sous Chef to join our senior kitchen team. Saint Peter is dedicated to sustainable whole fish cookery and redefining what seafood dining can be. We are looking for an ambitious and capable Junior Sous Chef to help deliver a world-class dining experience.
About the Role
As Junior Sous Chef you will support the Head Chef and Sous Chef in the day-to-day running of the kitchen, leading the brigade through prep and service, maintaining consistency across every section, and stepping up to run the pass when required. You'll work with the best Australian seafood available, applying precision, discipline, and creativity within a supportive and highly professional kitchen environment.
Key Responsibilities
- Oversee mise en place and service across all sections, ensuring every dish meets the restaurant's standard
- Run the pass and lead the kitchen in the absence of the Sous Chef
- Train, mentor and develop Chefs de Partie, commis and interns
- Assist with ordering, stock control, receiving and minimising waste
- Contribute to menu development and seasonal dish ideas
- Uphold food safety, hygiene and WHS standards, including record-keeping and compliance
- Support rostering, prep lists and the smooth running of the kitchen
- Work collaboratively with front of house and the wider group, including Fish Butchery, to ensure a seamless operation
About You
- Diploma qualification and a minimum of 3 years' experience, including time as a Chef de Partie or above in a high-end kitchen
- Strong technical skills with a deep respect for produce and seasonality
- A natural leader who stays calm under pressure and communicates clearly and respectfully
- Organised, with a keen eye for detail, costings and consistency
- Eager to develop your leadership and management skills under experienced leadership
- Passionate about sustainable practices and high-quality seafood cookery
Why Work With Us?
- Step into a leadership role within a globally recognised restaurant redefining modern seafood dining
- Be mentored by Chef Josh Niland and a highly skilled senior team
- Master advanced techniques in whole fish preparation, dry-ageing and zero-waste cooking
- Clear pathways for growth within a wider group that includes Fish Butchery and other projects
- Join a high-performance team that values hard work, consistency and innovation
Junior Sous Chef in Sydney employer: Saint Peter
At Saint Peter, we pride ourselves on being a world-class seafood restaurant that not only champions sustainable practices but also fosters a dynamic and supportive work culture. As a Junior Sous Chef, you'll have the unique opportunity to learn from award-winning chef Josh Niland and a talented senior team, while mastering advanced culinary techniques in a high-performance environment that values innovation and growth. Join us to elevate your career in a kitchen that celebrates excellence and creativity in seafood dining.
