SOUS CHEF
LOCATION:
The Essoign Club
1/205 William Street, Melbourne, VIC 3000
REPORTING SUPERVISOR/MANAGER:
Executive Chef
MAIN DUTIES/RESPONSIBILITIES:Kitchen Operations
- Assisting the Executive Chef with daily kitchen operations, including preparation, cooking, and service of menu items.
- Ensuring dishes are prepared, presented, and served to club standards and recipes.
- Supervising and supporting junior kitchen staff, delegating tasks as required.
- Maintaining high standards of food quality, portion control, and consistency.
Menu & Food Preparation
- Supporting the Executive Chef in developing menus and specials.
- Supporting the Executive Chef in writing the daily café menu, in accordance with specified requirements.
- Preparing mise en place and ensuring readiness for daily service.
- Assisting with catering for functions, events, and private dining.
- Assisting with drafting and writing the daily menus, including the daily specials dietary matrix.
Ordering
- Preparing daily and weekly order lists in consultation with the Executive Chef.
- Communicating with suppliers to place accurate and timely orders.
- Checking deliveries against invoices, ensuring quality and quantity are correct.
- Cross-checking catering and events requirements with daily and weekly orders.
- Preparing and inputting the weekly bread order.
Stock Control
- Monitoring stock levels and advising the Executive Chef when items are running low.
- Implementing first-in, first-out (FIFO) rotation of stock to minimize waste.
- Ensuring all food items are correctly labelled, dated, and stored.
Kitchen Administration
- Maintaining accurate kitchen records, including temperature logs and cleaning checklists.
- Assisting the Executive Chef with food cost monitoring and control.
- Monitoring wastage and communicating trends or issues.
- Ensuring compliance with food safety standards, HACCP requirements, and workplace policies.
Cleaning & Kitchen Maintenance
- Overseeing and assisting in the daily cleaning of the kitchen, equipment, and workstations.
- Monitoring the correct use and storage of kitchen equipment and utensils.
- Ensuring food safety standards and HACCP guidelines are met at all times.
Teamwork & Leadership
- Leading the kitchen in the absence of the Executive Chef.
- Training and mentoring kitchen staff in cooking techniques, presentation, and safety practices.
- Encouraging effective communication and teamwork within the kitchen and with Front of House staff.
General
- Monitoring and minimizing food wastage.
- Undertaking any other kitchen duties as directed by the Executive Chef to support the smooth running of the club.
