Junior Sous Chef

Business Overview

Our venue partner, Polish Club Ltd trading as Polish Club Ashfield is a well-established hospitality and events venue in Sydney, offering a restaurant, bar, and function facilities for members and guests. The venue provides authentic European-inspired dining experiences, quality food and beverage services, and hosts a wide range of private functions, corporate events, weddings, and community gatherings. Committed to exceptional customer service and high hospitality standards, the business has built a strong reputation as a popular dining and events destination in the Inner West of Sydney.

We are currently seeking a qualified and experienced Junior Sous Chef to join our kitchen team on a full-time basis.

Salary: $77000-$83000 AUD

Key Duties & Responsibilities

• Prepare and cook a wide range of dishes, ensuring flavour, quality, and presentation are consistent with restaurant standards

• Plan daily menus in coordination with the Head Chef, including estimating food and labour requirements

• Supervise and coordinate the activities of cooks, trainees, and kitchen hands, ensuring efficient and smooth kitchen operations

• Monitor food quality, taste, and presentation to ensure consistency across all orders

• Organise and maintain kitchen equipment and stock levels, ensuring adequate provisioning and purchasing in collaboration with the Head Chef

• Demonstrate cooking techniques to junior staff, provide guidance on procedures, and ensure proper training and skill development

• Assist in staff rostering and support the Director and Head Chef in recruitment activities, including shortlisting, interviews, and selection of kitchen staff

• Enforce and maintain strict compliance with food safety, hygiene, and Workplace Health & Safety (WHS) regulations

• Work collaboratively with the Head Chef and Director on menu planning, operational improvements, and maintaining the restaurant’s reputation for excellence

Skills and Experience Required

1. Minimum 2 years of experience in a commercial kitchen or similar hospitality environment.
2. Strong knowledge of food preparation, cooking techniques, and kitchen operations.
3. Ability to supervise and support kitchen staff during service.
4. Understanding of food safety, hygiene, and HACCP requirements.
5. Excellent time management and organisational skills.
6. Ability to work efficiently under pressure in a fast-paced environment.
7. Strong attention to detail and commitment to food quality and presentation.
8. Good communication and teamwork skills.
9. Ability to assist with stock control, ordering, and minimising food wastage.