Sous Chef - Corporate Catering

About the role

INAC Hospitality is recruiting a hands-on Sous Chef for a professional in-house catering team serving a prestigious Melbourne CBD corporate client. The role is full-time, Monday to Friday, 6:30am to 3:00pm, with no regular weekends and occasional evening events. It reports directly to the Head Chef and combines food preparation, kitchen supervision, menu development and operational duties.

Key responsibilities

• Prepare and deliver high-quality food for corporate meetings, functions and daily café operations
• Support the Head Chef with day-to-day kitchen management
• Assist with menu planning, development and catering requirements
• Maintain food presentation, consistency and quality standards
• Coordinate kitchen workflows and catering requests
• Assist with ordering, stock control, inventory and supplier management
• Support food cost management, administration and kitchen reporting
• Maintain food safety, hygiene and WHS compliance
• Supervise, mentor and support junior kitchen team members

Required profile

• Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie ready to step up
• Minimum of four years' experience in a commercial kitchen or catering environment
• Experience in corporate catering, hotels, events or premium hospitality
• Strong organisation, attention to detail and confidence supervising kitchen staff
• Relevant commercial cookery qualifications

Required skills

• Sound knowledge of food safety, stock control and kitchen operations
• Good communication skills and a professional, team-focused attitude
• Experience with kitchen administration, Microsoft Office and catering management systems is highly regarded

What we offer

• Monday to Friday roster, 6:30am to 3:00pm, with no regular weekend shifts
• A stable, full-time position in a professional Melbourne CBD kitchen
• Opportunities for professional development and career progression