Sous Chef

Pay: A$75,000.00 - A$85,000.00 per year

Job description:

Company

Samson’s Paddock is Mosman Park’s local restaurant, whisky & wine bar. Our menu is designed to be shared, seasonal, modern Australian cuisine. Our kitchen lead by Georgi Partenov & Chandra Usuf, deliver a diverse range of share plates, sourcing from the best producers and bringing this to our tables. We are a relaxed, casual dining experience, we are friendly, informative & attentive – we have an incredible whisky list and a constantly evolving wine list with a local focus. With a two tiered alfresco garden & 3 fireplaces our rustic charm is enticing all year round. Samson’s Paddock is a world class culinary environment, it is demanding and we expect a lot from our staff. In return we offer an opportunity to work with Georgie & Chandra and learn from the best, along with the team, gaining invaluable experience & training in a busy energetic environment.

Role

We are currently recruiting a Sous Chef to join our kitchen team. You will need to be a team player who knows how to juggle multiple tasks at one time, manage your time effectively and keep cool under pressure. The right attitude, learning fast and working hard is essential in this team.

Responsibilities;

Produce diversified menus in accordance with the restaurant’s policy and vision with direction from head and exec chefs;

Be able to follow instructions, and lead the work schedule and the work flow in the kitchen when required.

Produce high quality dishes to the standard required

Assist with training and HR for the kitchen including rostering as required by head chef and exec chef

Manage kitchen operations and have a high level of understanding, as well as implementation of food safe compliance.

Follow food handling procedures, ensuring temperature and hygiene control.

Quality control of raw and cooked food products.

Lead the kitchen team in the Head Chef's absence.

Understand and follow instruction around purchasing, receiving and storage standards.

Serve as a role model to junior chefs by demonstrating appropriate behavior in the workplace.

Requirements

Must be able to work all shifts including weekends and nights.

Minimum 4 years of experience in a similar environment/position.

Knowledge of food safety guidelines

Formal qualification from a culinary academy is preffered

Excellent communication and organizational skills

Ability to lead by example, and train others.

Ability to maintain consistent standards at all times.

Ability to handle high volume production.

Passion for great food

Excellent personal presentation