Sous Chef

Bistro Thierry is seeking the services of an experienced Sous Chef to join our busy French restaurant. Applicants must be a qualified chef with at least 3 years' experience in a similar position. In addition, they must hod a relevant qualification such as an apprenticeship or similar grading. the Sous Chef will be responsible for running the kitchen and staff when the Head Chef is on rostered days off and holidays. The following criteria apply to this position: Must have the ability to support the Head chef in maintaining high standards of food preparation and delivery to customers. Must be able to create rosters, prep lists for kitchen staff to ensure optimum resource management and speed of service. Train new and existing kitchen staff on preparation, arrangement and plating of dishes per the current menu in accordance with Bistro Thierry standards as applied by the Head Chef. Adhere to Australian Occupational Health & Safety Standards. Must also be creative and innovative within the perimeters of French cuisine. Bistro Thierry is a fast-paced restaurant serving lunch and dinner 7 days a week. Excellent renumeration for the ideal candidate. $100,000 to $110,000 per year.