Sous Chef

Who we are:

Albert's Wine Bar is a bustling neighbourhood wine bar located behind the heritage listed King's Arcade in Armadale. We have a dedicated local following and offer a rotating menu of European leaning share plates along side an extensive list of wines from around the world. We are a young team of passionate and ambitious hospitality professionals constantly striving to develop and grow our business.

We are seeking an experienced and highly skilled Sous Chef to join our kitchen team.

Benefits:

• Full time with flexible hours
• Competitive salary with great tips
• Plenty of creative input
• Professional growth & development within a growing hospitality group
• Work with young, ambitious and incredibly passionate hospitality professionals. 

Responsibilities:

• Food Preparation and Cooking: Prepare and cook high-quality dishes according to recipes and specifications. Ensure consistency in taste, presentation, and portion sizes.
• Menu Development: Collaborate with the head chef to develop new dishes, weekly specials, and contribute creative ideas for enhancing existing culinary offerings.
• Leadership, training and Supervision: Lead and train junior kitchen staff, ensuring they understand recipes, cooking techniques, and adhere to safety and sanitation standards.
• Quality Control: Monitor food quality, taste, and presentation to uphold the highest possible standards, while ensuring compliance with hygiene and safety regulations.
• Inventory Management: Managing inventory levels, ordering supplies, and maintaining stock rotation to minimise waste.

Requirements:

• 3+ years experience working in a similar role within a reputable and professional kitchen environment.
• A culinary certification or degree from a recognized institution, or equivalent proven work experience.
• Proficiency in European cooking techniques, food preparation, and kitchen equipment operation.
• Creativity, strong passion for food, and a keen eye for detail.
• Excellent organisational skills and the ability to multitask effectively in a high-pressure environment.
• Ability to work collaboratively within a small kitchen and communicate effectively.
• Strong knowledge of food safety and sanitation regulations.