Social at Surry Pty Limited trading as Vivo 78, located in Surry Hills, NSW 2010, is seeking an experienced, motivated full-time Sous Chef to support our Head Chef in delivering high-quality Italian cuisine in a dynamic, fine-dining environment. The successful candidate will be a skilled culinary professional with a strong understanding of Italian cooking, excellent kitchen leadership skills, and a commitment to maintaining high standards of food quality, hygiene, and teamwork.

Benefits

• Competitive remuneration: AUD 81,000 + Super
• A collaborative and creative work environment with a strong culinary culture.
• Opportunities for professional growth and development.

Task & responsibilities

1. Prepare and cook a wide range of Italian dishes using traditional Italian techniques alongside modern fine dining presentation standards, including fresh pasta, risotto, sauces, meats, seafood, and desserts, ensuring consistency and presentation excellence.
2. Ensure that all meals leaving the kitchen meet the restaurant’s fine dining presentation and taste standards.
3. Maintain consistency in portion control, flavour profiles, and plating aesthetics.
4. Supervise and support kitchen hands, cooks, and junior chefs during service and preparation periods, demonstrating cooking techniques and advising on best practices for preparation and plating.
5. Evaluate ingredient quality and manage orders to maintain freshness, authenticity, and minimal waste.
6. Order, receive, and manage food supplies, including imported Italian ingredients, ensuring quality and freshness.
7. Assist the Head Chef in designing and refining menus and work with the team to plan daily specials and seasonal dishes.
8. Monitor and maintain food quality standards, ensuring consistent excellence as per the restaurant’s standards.
9. Monitor the cleanliness of the kitchen, equipment, and storage areas at all times.
10. Coach staff and ensure compliance with HACCP and WH&S standards at all times.
11. Estimate food and labour costs associated with menu items to ensure profitability and efficient kitchen operations.
12. Monitor stock rotation and storage practices to minimise waste and maintain optimal inventory levels.
13. Preserve and store ingredients and prepared foods to maintain quality and safety.
14. Assist in recruiting, training, and mentoring cooks and kitchen hands, promoting a culture of professionalism, teamwork, and continuous learning.
15. Assist in roster planning and delegation of kitchen duties.
16. Collaborate with manager and staff to address customer preferences, dietary requirements, and special requests.
17. Address and manage customers’ dietary requirements and special requests.

Qualification & experience

• Certificate IV in Commercial Cookery or higher.
• Minimum three years’ experience in a professional kitchen, ideally in Italian fine dining.