Sous Chef - Full Time, Permanent

SHRI MARUTI ENTERPRISE PTY LTD, trading as 4MATES BURGER BASSENDEAN, operates a welcoming burger restaurant in Bassendean, Western Australia. We focus on preparing fresh, flavourful meals, maintaining consistent food quality, and providing friendly customer service. Our kitchen values teamwork, efficient service, and high standards of cleanliness. We are committed to creating an enjoyable dining experience for our customers and community.

The Sous Chef supports the day-to-day operation of our kitchen, ensuring meals are prepared to consistent quality, taste, and presentation standards. Working closely with the Head Chef and kitchen team, the role oversees food preparation, service coordination, stock control, and hygiene practices. The successful candidate will help maintain smooth kitchen operations, support staff development, and deliver an excellent dining experience.

• Assist the Head Chef in managing daily kitchen operations, ensuring efficient food preparation and timely service.
• Prepare, cook, and present menu items in accordance with established recipes, portion sizes, and quality standards.
• Supervise and coordinate kitchen staff to maintain productivity, teamwork, and consistent service delivery.
• Monitor food quality, freshness, presentation, and consistency throughout preparation and service.
• Maintain compliance with food safety regulations, hygiene standards, and workplace health and safety requirements.
• Assist with inventory management, stock rotation, ordering supplies, and monitoring ingredient availability.
• Train, guide, and support junior kitchen staff in cooking techniques, food handling, and kitchen procedures.
• Minimise food wastage, monitor portion control, and assist in maintaining effective kitchen cost management.
• Support menu development by recommending new dishes, improving recipes, and maintaining consistent food standards.
• Maintain kitchen equipment, cooking stations, and storage areas while ensuring smooth communication between kitchen and service staff.

• Minimum 1 year of relevant professional experience as a Sous Chef, Chef, or in a similar commercial kitchen role.
• Relevant qualification in Commercial Cookery, Hospitality, or a related culinary discipline.
• Strong knowledge of food preparation techniques, kitchen operations, food safety regulations, and hygiene standards.
• Excellent organisational, time management, and teamwork skills, with the ability to perform efficiently in a fast-paced kitchen environment.
• Strong communication and leadership abilities, with attention to detail and a commitment to maintaining high food quality standards.

• Competitive annual salary package of $75,000 – $85,000.
• Full-time, permanent employment offering long-term career stability.
• Opportunities for professional development and career progression.
• Hands-on experience in kitchen operations and team leadership.