Sous Chef (Fitzroy)

About the company Onda Melbourne is a vibrant South American fusion restaurant located on Brunswick Street in Fitzroy, Melbourne. It serves inventive, bold dishes—ranging from kingfish ceviche and slow‑braised pig’s cheek to plant-based delights—all in a bright, pastel‑toned setting accented with tropical murals and a signature blue‑suede couch. Embracing inclusivity, around half the menu is vegetarian or vegan, complemented by generous gluten‑free options. About the role We are looking for Sous Chef that will assist a vibrant and inventive South American‑inspired kitchen. The role involves ensuring consistent food quality and presentation, managing inventory and cost control, training and leading the brigade, and maintaining strict hygiene and safety standards. With creativity, leadership, and attention to detail at its core, the Chef will play a pivotal role in delivering Onda’s playful, inclusive dining experience. About the position Position: Sous Chef Location of work: 312 Brunswick Street Fitzroy, Vic 3065 Employment type: Permanent, full time. Salary Range: $75,000 to $85,000 plus guaranteed Superannuation. Duties and Responsibilities
· Direct line cooks during high-volume service and coordinate timing across all kitchen stations to ensure seamless flow.
· Inspect every dish at the pass to guarantee strict adherence to traditional flavor profiles and modern presentation standards.
· Actively assist cooking stations during peak rushes and personally execute intricate meat and seafood preparation.
· Supervise the cold station to ensure perfect raw seafood cuts and precise marination times for Leche de Tigre.
· Manage the hot line, controlling cooking temperatures on wood-fired grills and charcoal parrillas for specialized meat cuts.
· Oversee the daily scratch-made preparation of essential foundations, including Churrasco marinades, Chimichurri, and authentic Ají chili pastes.
· Monitor the consistency, texture, and assembly of regional staples such as Empanadas, Arepas, and Patacones.
· Train, supervise, and mentor kitchen hands and line cooks in specialized Latin American culinary techniques.
· Order fresh produce alongside imported regional items while conducting regular counts to implement strict First-In, First-Out rotation.
· Enforce rigorous cleaning schedules and maintain detailed temperature logs for raw seafood to ensure full health code compliance. Qualifications and skills
· Diploma in Hospitality Management and at least 1 year of experience.
· Emphasis on local and seasonal produce.
· Operational accountability paired with creative culinary direction.
· Ability to train and mentor junior kitchen staff.
· Organisational skills to maintain a clean, productive, and well-structured workstation.
· Knowledge of portion control and cost management to minimise wastage. Interested in the role? Apply for the role if you think you meet the criteria, and we’ll get in contact with you shortly. Only eligible candidates will be contacted. Pay: $75,000.00 – $85,000.00 per year Work Location: In person Apply on Kit Job: kitjobau.com/job/3r1nzr