Sous Chef

Main Duties:

• Assist the Senior Chef in planning and executing menus, including seasonal and special dishes.
• Oversee daily kitchen operations and ensure dishes meet quality, taste, and presentation standards.
• Supervise, train, and support kitchen colleagues to maintain a productive and positive work environment.
• Manage food inventory, place orders, and monitor stock levels to prevent shortages or waste.
• Ensure all kitchen areas comply with food hygiene, health, and safety regulations.
• Collaborate on creative menu ideas and work with the Head Chef on cost management.
• Step in to manage kitchen operations in the Head Chef’s absence.
• Assist with scheduling, portion control, and plating standards to maintain consistency.
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Requirements of the Role:

• Significant experience in a high-volume kitchen, ideally in a senior or supervisory role.

• Culinary degree or equivalent professional training is preferred.

• Strong leadership and communication skills, with the ability to direct and motivate colleagues.

• In-depth understanding of kitchen operations, food safety practices, and health regulations.

• Excellent culinary skills with attention to detail in food presentation and flavour.

• Ability to work efficiently in a fast-paced environment and adapt to high-pressure situations.