About the Role
About the Employer
Our client is an international fine-dining group launching a high-end Indian–Italian fusion restaurant in Glen Waverley, VIC. The concept brings together modern Indian flavours, Italian technique and a luxury dining-room experience, guided by an established team based in Hong Kong.
Role Overview
We are seeking three Sous Chefs with experience in Indian–Italian/fusion cuisine or fine dining to join the opening team. You will work under an experienced Head Chef and receive structured training from the group’s senior culinary team, with a focus on precise execution, fusion techniques and tasting-menu service.
Key Responsibilities
• Lead a section during service (sauce/pasta, grill/tandoor, larder) and execute dishes to fine-dining standards.
• Prepare core elements of the menu including stocks, reductions, Indian gravies, fresh pasta, gnocchi and sauces.
• Apply fusion techniques in line with the brand’s culinary identity and Head Chef direction.
• Maintain consistency and quality at the pass, managing timing and plating in busy services.
• Uphold food safety, HACCP and allergen protocols in all kitchen operations.
• Support ordering, inventory and yield management for your section.
• Train junior staff and help embed the group’s systems and standards locally.
Salary & Benefits
• Full-time position with a salary of $77,000–$85,000 + super, depending on experience.
• Training by a world-class team of chefs from an established international group.
• Ongoing development and exposure to fine-dining fusion cuisine and tasting-menu service.
• Supportive, team-focused environment with clear SOPs and high standards.
How to Apply
To apply, please email your updated resume to mahevish@theplacementvalley.com
with the subject line: “Sous Chef – Indian–Italian Fusion (Glen Waverley)”.
For more information about The Placement Valley and current opportunities, visit www.theplacementvalley.com
or contact our recruitment team.
Requirements
We are recruiting Sous Chefs (3 roles) for a new fine-dining Indian–Italian fusion restaurant in Glen Waverley, VIC, operated by an international hospitality group. The venue brings a luxury, tasting-menu approach to Indian cuisine with Italian influences, delivering refined food, sophisticated service and a modern dining room experience.
This full-time role is ideal for chefs with fine dining or luxury hotel background who are excited by fusion cuisine, attention to detail and structured training under an experienced Head Chef and international group team.
What you’ll be doing:
Execute à la carte and tasting-menu dishes to fine-dining standards; lead a station (sauce/pasta, grill/tandoor, larder) during service.
Prepare and refine base elements: stocks and reductions, Indian gravies (makhani/korma), ragù/sugo, fresh pasta/gnocchi, spice blends and marinades.• Champion fusion techniques (e.g. tandoor proteins with Italian sauces; risotto with Indian aromatics; antipasti with chutneys and pickles).
Maintain plating consistency, portion control and pass timing; step up to run the pass in the Head Chef’s absence.
Own mise en place, daily prep lists and section handover notes; minimise waste via yield and cost tracking.
Uphold HACCP standards: temperature logs, allergen control (gluten, nuts, dairy), cross-contamination prevention and cleaning schedules.
Order to par levels; conduct stock rotation (FIFO) and contribute to monthly inventory counts.
Train and coach CDPs/Commis; embed SOPs and techniques learned from the group’s Hong Kong training team.
Collaborate with FOH on guest notes (spice tolerance, dietary needs) and with the bar on food–beverage pairings.
Contribute to R&D, tastings and seasonal specials under the Head Chef’s direction.
Skills & Qualifications:
1–2+ years in fine dining or luxury kitchens (fusion or Indian/Italian focus preferred).
Strong station leadership (sauce/pasta, grill/tandoor, larder) and reliable pass support.
Base prep skills across Indian gravies, stocks/reductions, fresh pasta/gnocchi, sugo/ragù, spice blends and marinades.
Fusion execution with confident flavour pairing and modern plating.
Fine-dining standards in portion control, timing and consistency at volume.
Allergen and dietary management (gluten, nuts, dairy; vegan/vegetarian) with cross-contamination controls.
Costing and yield awareness, par levels, inventory (FIFO) and waste minimisation.
Team coaching mindset and clear communication, including handover notes and feedback post-service.
Additional requirements:
Strong work ethic, diligence and willingness to learn from international training.
Ability to adopt and maintain SOPs developed by the group’s Hong Kong team.
Impeccable grooming, punctuality, teamwork and guest-first communication.
Formal culinary certification/diploma (e.g. Cert III/IV in Commercial Cookery or international equivalent).
Food Safety/HACCP certification (or local equivalent); strong allergen awareness.
Valid Australian work rights – this role is non-sponsored currently.