If you’re AWESOME get in touch…

WHAT ARE WE LOOKING FOR?

The Dusty Miller are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.

JOB BRIEF

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

We offer very competitive rates of pay and plenty of room to progress within the company.

IDEAL CANDIDATE

Experience as a Sous Chef
Understanding of various cooking methods, ingredients, equipment and procedures
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
Familiar with industry’s best practices
Working knowledge of various computer software programs
H&S Training LV 2 and Allergen training
Food Safety Lvl 2/3 training

RESPONSIBILITIES

Managing members of the kitchen team whilst on shift
In absence of the Head Chef ensuring all standards are kept in line with company expectations
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
Produce high quality plates both visually and in taste
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Head Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Keeps cooking stations stocked, especially before and during prime operation hours
Comply with and enforce sanitation regulations and safety standard
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Ensuring all H&S issues are reported in a timely manner to comply with company policies
Maintain a positive and professional approach with co-workers and customers
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing

Sous Chef (Live in or Out)