Sous Chef Salaries in Richmond, VIC

Undertake preparation and cooking, baking, pastry cooking or butchering duties as required. Holds a Certificate IV in Hospitality (Commercial Cookery) or…

$88,000 - $92,000 a year

Mentoring and supporting junior kitchen staff. Running your section with confidence and consistency during service. Competitive award-rate pay + super.

$57,753.89 - $80,509.59 a year

Staff discounts across all Seagrass Boutique Hospitality Group venues nationwide (The Meat & Wine Co, Hunter & Barrel and 6HEAD).

Relevant qualification in Commercial Cookery (Certificate IV in Commercial Cookery) or equivalent. Perform other duties as directed by the Head Chef or…

$80,000 - $85,000 a year

4 days ago

Assist the Head Chef to plan and develop Japanese-inspired menus, including seasonal updates, estimating food and labour costs and providing input into pricing…

$80,000 - $85,000 a year

6 days ago

Run your designated section during service and assist the junior chefs with their sections. Manage the kitchen in the absence of the Sous.

$65,000 - $78,000 a year