Sous Chef

• Support the day-to-day kitchen operations to ensure smooth and consistent service.
• Prepare and present dishes according to established recipes and quality standards.
• Assist in managing hot kitchen operations, including wood-fired and/or charcoal grill stations.
• Monitor food quality and ensure consistency during preparation and service.
• Support food cost management through proper portioning and minimising wastage.
• Assist with stock control, inventory checks, ordering, and receiving of goods.
• Ensure all ingredients and deliveries meet freshness and quality standards.
• Maintain cleanliness, food hygiene, and workplace safety standards at all times.
• Ensure proper handling and maintenance of kitchen equipment, including grill and fire-based cooking equipment.
• Support staff scheduling and daily kitchen coordination.
• Guide and support junior kitchen staff to maintain smooth operations and teamwork.
• Participate in daily briefings and maintain clear communication within the kitchen team.
• Work closely with the Head Chef on menu improvements and seasonal offerings.
• Maintain a clean, organised, and positive kitchen environment.

Requirements

• Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant environment.
• Experience with wood-fired cooking and/or charcoal grill operations preferred.
• Good understanding of grilling techniques, fire management, and meat or seafood preparation.
• Able to work well during busy service periods in a team-oriented environment.
• Able to work flexible hours, including weekends and public holidays.
• Hands-on, organised, and dependable with a positive working attitude.
• Experience in modern grill, steakhouse, Mediterranean, or open-fire concept restaurants is an advantage.