Sous Chef
BOMS PTY LTD Leura NSW 2780
Key points we found
- Support the Head Chef in overseeing kitchen operations and staff supervision.
- Prepare and present dishes to high standards while ensuring quality and portion control.
- Ensure compliance with food safety and hygiene regulations.
Business Overview
Our industry partner, The Trustee for BOMS Family Trust trading as Polar Bear of Leura a popular restaurant located in the heart of Leura, New South Wales. Known for its diverse menu, fresh ingredients, and cozy dining atmosphere, we are committed to providing guests with exceptional service and memorable dining experiences. Our menu offers a wide variety of dishes ranging from grilled meats to vegetarian options, catering to a broad customer base.
We are currently seeking a qualified and experienced Sous Chef to join our kitchen team on a full-time basis.
Salary : 75000-80000AUD
Key Duties & Responsibilities
- Support the Head Chef in overseeing day-to-day kitchen operations, ensuring smooth and efficient service across all sections.
- Lead and supervise kitchen staff during service, including task delegation, workflow coordination, and maintaining strong timing throughout busy periods.
- Prepare, cook, and present dishes to a consistently high standard, ensuring quality, portion control, and presentation align with restaurant expectations.
- Maintain excellent mise en place planning and organisation to ensure readiness for service, operational efficiency, and minimal wastage.
- Ensure all menu items are produced in line with Mediterranean flavour profiles, recipes, and restaurant specifications.
- Monitor food quality and freshness, including checking deliveries and ensuring ingredients meet required standards before use.
- Assist with stock control, ordering, and inventory management, including proper stock rotation (FIFO) and minimising food waste.
- Ensure compliance with food safety, hygiene, and WHS procedures, including correct food storage, labelling, temperature monitoring, and cleaning schedules.
- Contribute to menu development and refinement, including seasonal updates, daily specials, and improving kitchen production processes.
Skills and Experience Required
- 1 year experience as a Sous Chef and at least 3 years of experience as a Chef.
- Proven experience as a Sous Chef (or strong Chef de Partie ready to step up) in a fast-paced commercial kitchen.
- Ability to prepare, cook, and present a wide range of menu items to a consistently high standard.
- Support kitchen leadership with service coordination, quality control, and team supervision during shifts.
- Assist with stock control, ordering, and maintaining ingredient quality; contribute to menu refinement aligned with seasonal availability.
- Ensure full compliance with food safety, hygiene regulations, and correct storage and labelling practices.
- Collaborate closely with the Head Chef and kitchen team to deliver smooth daily service and support special functions and events.
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