Job Description

MILK BEACH is an Australian restaurant and bar in the heart of Soho. The Food at Milk Beach is about using the highest quality seasonal ingredients in dishes inspired by the diverse cultures that make up Australian cuisine. Dinner has a refined menu of sharing plates bringing fine dining quality cuisine in a casual setting. Brunch has a casual menu including creative interpretations of classic Aussie brunch dishes.


We are now looking for a talented

Sous Chef

to join our highly skilled and experienced kitchen crew!


The

Sous Chef

is a highly skilled culinary position responsible for overseeing the kitchen team and monitoring each section. Being responsible for the kitchen team in its entirety while making sure everyone is following recipes & culinary techniques. You will be fully responsible for the cleanliness and organisation of the kitchen, ensuring that all food safety/sanitation standards as well as food quality standards are me and happy to take responsibility. You must posses the ability to guide and follow standard operating procedures of Milk Beach.



Qualifications:

Proven culinary experience, typically 5+ years in a professional kitchen and/or culinary degree or relevant certification is a plus Strong knowledge of cooking techniques, kitchen equipment, and culinary terminology Attention to detail and the ability to work well under pressure Excellent communication and teamwork skills Ability to stand for extended periods and lift heavy pots or pans Ability to work all sections of the kitchen Experience in Australian or Southeast Asian cuisine and kitchens preferred

Key Responsibilities:

Food Preparation:

Prepare and cook dishes in accordance with established recipes, portion sizes, and quality standards Ensure that all ingredients are fresh and of high quality Execute cooking techniques with precision and consistency Control nightly ordering, make sure goods are received and put away orderly

Management:Oversee sections of the kitchen (Fryer, saute, grill, Larder, pastry) and manage all aspects of food preparation for that station. Delegate effectively so kitchen can be run efficiently Maintain stock levels, replenish ingredients, and be able to use ordering sheet and send through orders

Quality Control:Ensure that all dishes leaving their station meet the restaurant's presentation and taste standards Taste and adjust seasonings as necessary Control and organise all incoming orders Train staff members and provide guidance on quality control to less experienced cooks. To demonstrate cooking techniques, share culinary knowledge, and encourage professional growth

Kitchen Hygiene & Maintenance:Maintain a clean and organised station, following food safety and sanitation guidelines. Fill out deep cleaning list Properly label and store ingredients. FIFO(Stock Rotation) Follow Kitchen Ordering list's and make sure orders are processed immediately. Ensure cool room is condensed re-labeled and cleaned nightly

Collaboration:Coordinate with other members of the culinary team to ensure smooth kitchen operations Assist in training junior kitchen staff Working closely with other members of the kitchen staff, including line cooks, prep cooks, and kitchen assistants, Key is to delegate tasks, provide guidance, and ensure smooth collaboration among team members

Menu:Collaborate with the Sous Chef or Head Chef to develop new dishes or improve existing ones Assist in managing ingredient inventory and placing orders for supplies to ensure that the kitchen operates smoothly without shortages

Adherence to Regulations:Follow all health and safety regulations, including food handling and storage guidelines The ability to stick to Milk Beach behavioural and general guidelines Treating staff respectfully, not raising voice or making individuals within the team both mentally and physically

Adaptability:In a fast-paced kitchen environment, things can change quickly. Junior Sous Chefs should be extremely adaptable, and be able to make executive decisions on the spot

What we offer:



Fair salary between 42,000 - 46,000 (DOE) per annum Contract 48 hours per week Clear and specific progression path to Senior Sous Chef 28 days holiday per year Friendly and motivating work environment Great mentorship Ongoing training, regular reviews

Who we are looking for:

Operational excellence

- we are seeking a chef with experience in high calibre kitchens able to implement systems to ensure exceptional quality at all times

Leader

- someone who is a confident natural leader, able to build and maintain a strong team culture, manage people and run a flawless ship

Organised

- extremely strong planning and organisational skills

A Learner

- someone who is curious and eager to learn about produce, ingredients, techniques and more

What we expect:

Full operational responsibility for service at the restaurant including hiring, team management, ordering, managing brunch prep, cleaning schedules and food safety management in conjunction with our Head Chef.

We are looking to fill the position ASAP so don't miss the opportunity!

INDBOH