Sous Chef Recruitment, Melbourne
A good Sous Chef is what makes a kitchen run when the Head Chef isn't in the room. We place second-in-charge chefs who can hold the standard, run the pass under pressure, and step up without needing to be told.
What we look for in a Sous Chef
A good Sous Chef is the kitchen's second pair of hands and its next Head Chef. These are the things we test for.
How we screen-
Runs the pass unsupervised
A Sous Chef should be able to run a section, the pass or the whole kitchen when the Head Chef is away. We look for proof they have done it.
How we checkReferees confirm when they ran the kitchen and how those services went.
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Calm under full pressure
Consistency on a full book is the job. We look for someone whose standard does not drop when the dockets pile up.
How we checkWe ask about their busiest services and listen for how they kept control.
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Leads the junior chefs
A Sous Chef teaches and corrects, not just cooks alongside. We look for real day-to-day leadership of the junior team.
How we checkWe ask who they have trained and how those chefs progressed.
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Steps into the Head Chef's shoes
The best Sous Chefs have already covered the top job. That is what makes them your succession plan.
How we checkWe check how often they deputised and what the Head Chef trusted them with.
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Matches your food and pace
Style matters at this level. We look for someone whose cooking and speed suit your menu and your covers.
How we checkWe screen their background against your food style before they reach you.
