The Junior Sous Chef – Grill Section plays a key leadership role within the kitchen brigade at Magma by Dany Karam, supporting the Sous Chef and Head Chef in the execution of a high-end, wood-fire-driven grill menu. This role is hands-on, service-focused, and requires strong technical ability on open fire cooking, protein management, and precise execution under pressure.
The Junior Sous Chef is responsible for maintaining consistency, quality, and discipline on the grill section while mentoring junior team members and upholding Magma’s culinary standards.
Key Responsibilities
Grill Section Operations
Lead and operate the grill section during service, including wood-fire, charcoal, and high-heat protein cookery
Execute all grill dishes to Magma’s specifications with precision, consistency, and attention to detail
Manage mise en place, cooking temperatures, resting times, and plating standards
Ensure optimal yield, portion control, and minimal wastage of premium proteins
Leadership & Team Support
Support the Sous Chef and Head Chef in daily kitchen operations
Supervise and guide Commis Chefs and Demi Chefs on the grill section
Set the pace, standards, and discipline of service on the section
Lead by example in professionalism, work ethic, and kitchen conduct
Quality, Food Safety & Compliance
Maintain strict adherence to food safety, hygiene, and WHS standards
Ensure correct storage, labeling, and rotation of all grill section products
Uphold cleaning schedules and end-of-service breakdown procedures
Comply with all relevant Australian food safety and workplace regulations
Preparation & Planning
Assist with ordering, stock control, and inventory management for the grill section
Participate in menu development, testing, and refinement when required
Contribute to daily prep lists, service planning, and section organisation
Skills & Experience Required
Minimum 2–3 years’ experience in a professional kitchen, with strong exposure to grill or fire-based cooking
Proven experience working with premium meats and proteins
Solid understanding of wood-fire, charcoal, and high-heat cooking techniques
Ability to perform consistently in a fast-paced, high-pressure service environment
Strong knife skills, organisation, and time management
Leadership potential with a calm, focused service mindset
Personal Attributes
Passionate about fire cooking and premium produce
Detail-oriented, disciplined, and quality-driven
Team-focused with a positive and professional attitude
Willingness to learn, grow, and take ownership of a key section
Reliable, punctual, and committed to high standards
What We Offer
Opportunity to work alongside an experienced culinary leadership team
Exposure to premium produce, live-fire cooking, and refined grill techniques
Career progression within a growing hospitality group
Competitive remuneration based on experience
Supportive, structured, and standards-driven kitchen environment
