This is an exciting opportunity to join the team at Curry Capers as a Sous chef. you will pay the key role in the day to day operations of the kitchen, ensuring the delivery of high quality dishes to our customers. This is the full- time position is based in our restaurant located in Reservoir VIC.3073. What you will be doing 1: Provide assistance to the Head chef in the management and supervision of the kitchen team. 2: Helping to create seasonal menus that showcase the best of local produce. 3: Follow the food safety and hygiene standards. 4: Training and developing kitchen staff to maintain high standards of culinary excellence. 5: Ensure to provide the exceptional dinning experience with the help of front of house team. 6: Monitor the inventory levels and placing orders as needed. What we are looking for: 1: Minimum of 1.5 years to 2 years experience as a Sous Chef or in a similar role with in a restaurant or hospitality industry. 2: Qualifications in Commercial cookery certificate 3 or 4 ,or diploma of Hospitality management. 3: Excellent knowledge of menu planning, food preparation techniques and cost control management. 4:Strong team management and leadership skills. 5: Maintain a high level of attention to detail and ability to work well under pressure. 6: Preferred expected experience . What we offer: At Curry Capers , we provide supportive, collaborative work experience, that fosters the professional and personal growth of our real. In addition to a competitive salary, you will enjoy access to a range of benefits, including: 1: Great opportunities for career advancement and skills development. 2: Annual leave. 3: Sponsorship available. 4: Team building and social outings. About us: Curry Capers is a respected and award-winning restaurant. We are passionate about showcasing the best of local seasonal produce and providing our customers with an unforgettable dinning experience. Employer Questions: Your application will include the following questions: -How many years experience do you have in a Culinary Role? -Which of the following culinary arts qualifications have you obtained? -How many years experience do you have as a Sous chef? -Do you have experience with inventory management, costing and people management?
