Sous Chef
Position: Sous Chef
Salary: $76,000 - $82,000 Plus Superannuation
Location: 44 Main Street Mornington VIC 3931, Australia
Mode: Full Time
Experience: 2 years’ experience minimum
About Us
Chutney Bar Mornington is seeking a skilled and motivated Sous Chef to support the Head Chef in overseeing kitchen operations within our busy and well-established restaurant. Located in Mornington on the Mornington Peninsula, we are known for delivering flavour-focused dishes inspired by Asian and contemporary cuisine, prepared using fresh, high-quality ingredients.
Operating seven days a week, we offer both dine-in and takeaway services to a diverse clientele of locals and visitors. Our menu features a range of vibrant, well-balanced dishes, and we are committed to maintaining consistency, quality, and efficient service in a fast-paced yet welcoming environment.
This role presents an excellent opportunity for a qualified culinary professional with strong experience in Asian cuisine and proven leadership skills to support kitchen operations, guide team members, and contribute to the continued success of a well-regarded hospitality venue.
Key Responsibilities:- Assist the Head Chef in planning, organising, and directing the preparation and cooking of food to ensure consistent quality and presentation.
- Supervise and coordinate kitchen operations, ensuring efficient workflow and timely service delivery.
- Contribute to menu planning and development, incorporating seasonal produce, customer preferences, and contemporary food trends.
- Prepare and cook a variety of dishes, ensuring authenticity, portion control, and adherence to established recipes and standards.
- Monitor the quality of dishes at all stages of preparation and presentation to maintain high culinary standards.
- Ensure compliance with food safety regulations, hygiene standards, and workplace health and safety requirements.
- Oversee the storage, handling, and rotation of food supplies in accordance with food safety and stock control procedures.
- Assist in managing inventory levels, ordering supplies, and controlling food and labour costs to meet budget requirements.
- Inspect incoming goods to ensure quality and consistency with supplier specifications.
- Coordinate effectively with front-of-house staff to ensure smooth service and customer satisfaction.
- Train, supervise, and mentor kitchen staff, including apprentices and junior cooks, to maintain performance standards.
- Assist in staff rostering, performance management, and ensuring adherence to organisational policies and procedures.
- Adapt menus and dishes to accommodate dietary requirements and special requests while maintaining quality standards.
- Support continuous improvement of kitchen operations through feedback, innovation, and efficiency measures.
- Maintain a clean, organised, and safe kitchen environment at all times.
- Hold a Certificate IV in Commercial Cookery or an equivalent recognised qualification.
- Have at least two years’ experience in a professional kitchen, with experience in a supervisory or senior chef role preferred.
- Demonstrate the ability to support the Head Chef in leading, mentoring, and guiding team members within a collaborative environment.
- Assist with administrative responsibilities, including documentation, reporting, and maintaining kitchen records.
- Maintain a strong understanding of compliance requirements, including food safety, workplace health and safety, and relevant regulatory standards.
We look forward to welcoming a passionate Sous Chef to lead our kitchen with pride.