Sous Chef

Job Purpose

Supports the Executive Chef in managing daily kitchen operations and ensures consistent food quality, hygiene, production and team performance.

Key Responsibilities

● Supervise daily food preparation and production across kitchen sections.

● Ensure dishes follow approved recipes and presentation standards.

● Coordinate kitchen workflow during service and review reservations/events requirements.

● Inspect ingredients and completed dishes for quality and consistency.

● Supervise Junior Sous Chefs, Chef de Parties and junior kitchen employees.

● Conduct briefings, allocate duties and support training and onboarding.

● Maintain food hygiene, storage, labelling, stock rotation and allergen controls.

● Assist with stock control, ordering, inventory, wastage and food-cost management.

● Support private dining and event production.

● Assume kitchen operational leadership when the Executive Chef is unavailable.

Requirements

● Relevant Sous Chef or senior culinary supervisory experience in premium hospitality.

● Strong culinary, production, leadership and organisational skills.

● Good food safety, stock-control and cost-awareness knowledge.

● Professional culinary qualification advantageous.


Only shortlisted candidates will be contacted.