SOUS CHEF

Pamela Perin on behalf of ROSMARINO TRADINGS PTY LTD T/A ROSMARINO

Position: Sous Chef

Name of the Business: Rosmarino Trading Pty Ltd T/A Rosmarino

Annual Salary: $82,000.00 to $87,000.00 p/year plus superannuation

Type: Permanent, Full Time

Rosmarino, an Italian restaurant in the heart of Fortitude Valley, Queensland, is seeking a sous chef to manage its kitchen and deliver an authentic Italian dining experience.

The ideal candidate would have:

• a Certificate IV in Commercial Cookery (or equivalent qualification) and have at least 2 years of full-time relevant work experience; or
• at least 3 years of full-time relevant work experience in lieu of a formal qualification.

The successful applicant will have proven experience in:

• Overseeing and coordinating the daily operations of the kitchen, ensuring efficient food preparation and smooth service.
• Plan and develop menus in consultation with the Owner, including creating new dishes, reviewing existing recipes and estimating food and ingredient requirements.
• Estimate food and labour costs, undertake recipe costing, monitor portion control and provide recommendations on menu pricing.
• Coordinate ingredient requirements, manage food purchasing and place orders to ensure adequate supplies for daily kitchen operations.
• Inspect deliveries and assess the quality, freshness and suitability of ingredients to ensure compliance with established standards.
• Monitor food quality throughout preparation, cooking and presentation, ensuring dishes consistently meet the restaurant's standards.
• Liaise with suppliers regarding ingredient quality, pricing, availability and delivery arrangements.
• Oversee stock levels, storage procedures and inventory rotation to minimise food waste and control costs.
• Prepare and cook dishes using appropriate culinary techniques, ensuring consistency in recipes, portion sizes and presentation.
• Identify and resolve issues relating to food preparation, kitchen operations and service efficiency.
• Implement and monitor food safety, hygiene and sanitation procedures, including safe food handling, temperature control and allergen management.
• Ensure kitchen equipment, utensils and work areas are properly maintained, clean and safe, arranging maintenance when required.
• Prepare and manage kitchen staff rosters, ensuring appropriate staffing levels to meet operational requirements while monitoring labour costs and staff availability.
• Supervise, train and coordinate kitchen staff, including Chefs de Partie and other kitchen personnel, providing guidance on cooking techniques, food preparation and workplace procedures.
• Assist with organising staff duties, coordinating kitchen workflows and allocating responsibilities to ensure efficient operations during service.
• Communicate regularly with the Owner regarding menu development, staffing requirements, food costs, stock management and overall kitchen performance.

If you would like to apply for the position, please send your cover letter and resume within.