Sous Chef – Sponsorship Available

About Our Client

Our client is a heritage-listed hotel & located in Bridgetown, Western Australia. Known for their commitment to excellence and innovation in the culinary arts, they operate functions, live entertainments and dinners with an emphasis on locally fresh amazing food, wines, exciting cocktails, excellent customer service and a great experience! They are currently looking for  experienced and passionate Sous Chef to join their talented kitchen team.

The hotel specialises in Australian pub-style cuisine, their menu includes slow-braised lamb shanks, house-made pies, confit duck, grilled eye fillet with red wine jus, and seafood linguine, alongside classic pub favourites such as chicken parmigiana, char-grilled steaks, beer-battered fish & chips, gourmet burgers, roast of the day, and seasonal vegetarian plates.

Key Responsibilities

• Plan, prepare, and cook a variety of menu items to a consistently high standard, including à la carte dishes, pub classics, and seasonal specials
• Develop and refine menus that highlight regional produce and reflect seasonal availability
• Prepare sauces, marinades, and accompaniments from scratch using traditional and contemporary methods
• Estimate food and labour costs, order and receive supplies, and maintain accurate stock and wastage records
• Supervise, train, and coordinate kitchen staff to ensure efficient workflow and timely service during peak periods
• Maintain food safety, hygiene, and workplace health standards in strict accordance with Australian regulations
• Monitor portion control and presentation to ensure consistency and adherence to quality standards
• Collaborate with the Head Chef and management on menu development, catering functions, and event planning
• Contribute to a sustainable kitchen operation through effective resource management and waste minimisation

Skills and Experience

• Diploma in Hospitality or Commercial Cookery (or equivalent)
• Minimum of 3 years’ full-time experience as a Chef in a restaurant, hotel, or pub environment
• Proven ability to plan and execute menus, including complex and multi-step dishes requiring advanced cooking techniques
• Strong understanding of grilling, roasting, slow-cooking, and sauce preparation methods
• Demonstrated leadership in supervising and training kitchen staff, and managing kitchen operations during service
• Experience in menu costing, stock control, supplier liaison, and procurement
• Knowledge of food safety regulations, HACCP, and workplace health standards
• Excellent time management, organisation, and communication skills
• Ability to adapt quickly and maintain high quality in a fast-paced environment

For applicants seeking sponsorship, the following criteria must be met in addition to the above:

• Possession of a valid English language certificate is mandatory, with a minimum overall score of 6.0 and no individual component scoring below 6.0 on the IELTS test.
• Successful completion of a Skill Assessment from the appropriate Australian skill assessing authorities (TRA or VETASSESS) may be required, contingent on your passport