Sous Chef

Overview Tove Hospitality Pty Ltd – Saint Kilda VIC Tove Hospitality Pty Ltd is hiring a Full time Sous Chef role in St Kilda, VIC. Apply now to be part of our team. 1919 Lanzhou Beef Noodle is proud to bring the authentic flavours of traditional Lanzhou beef noodle to our customers across Australia. Our signature clear broth, aromatic meats, and handmade noodles are highly praised by customers in every location. To continue delivering an exceptional dining experience, we are looking for experienced and motivated Sous Chefs to join our growing team at multiple locations, including NSW Burwood, Eastwood, Macquarie University, QLD Garden City, Australia Fair, SA Rundle Mall, Marion Westfield, etc. We welcome you to expand your culinary skills and grow your leadership experience with 1919 Lanzhou Beef Noodle Job summary Flexible hours available Expected salary: $75,000 - $85,000 per year Responsibilities Lead the daily kitchen operations, including planning, coordinating, and supervising all food preparation activities. Design and develop menu items, standard recipes, and new dishes to meet customer expectations and dietary requirements. Prepare, cook, and present high-quality dishes, including specialty items such as broths, meats, vegetables, dumplings, and hand-pulled noodles. Maintain consistent food quality and presentation across all menu items and service times. Ensure strict compliance with hygiene, health and safety, and food safety regulations at all times. Monitor and maintain kitchen equipment, reporting faults and ensuring safe, efficient operation. Manage inventory, stock control, and ordering to ensure adequate supplies while minimizing waste and cost. Supervise, train, and mentor junior kitchen staff to uphold kitchen standards and efficiency. Monitor portion control and food waste to support budget management and sustainability. Handle day-to-day kitchen performance issues, provide feedback, and ensure smooth workflow during busy service periods. Take full responsibility for the overall performance and standards of the kitchen in the absence of a Head Chef. Qualifications Minimum 3 years experience in a professional kitchen, with at least 1 year in a leadership or supervisory role Proven experience in hand-pulled noodle preparation (at least 1 year preferred) Strong understanding of kitchen operations and food safety practices Excellent communication and leadership skills Ability to work independently and as part of a team Strong time management and problem-solving skills A positive, “can-do” attitude and adaptability in a fast-paced environment #J-18808-Ljbffr