Sous Chef

We are looking for a passionate, creative, a Sous Chef to work in our kitchen operations. The ideal candidate must be proactive, operationally strong, and to demonstrate some leadership skills. In addition, we value professionalism, respect, and discipline. This role requires someone who is commercially aware, and quality-focused.

Key Responsibilities:

• Reporting to Head Chef and help to manage the overall kitchen operations efficiently and professionally
• Inspire, guide, and motivate the junior kitchen team while maintaining a respectful and positive working environment
• Help to create and develop innovative menu items and seasonal specials
• Take initiative to refresh or replace menu items that are underperforming or not moving well
• Ensure consistency, quality, presentation, and taste standards across all dishes
• Monitor and assist to control kitchen expenses to improve profit margins and minimise wastage
• Maintain strict kitchen hygiene, cleanliness, food safety, and sanitation standards at all times
• Ensure the kitchen remains organised, clean, and in tip-top operational condition
• Build and maintain strong working relationships with suppliers and vendors
• Monitor inventory levels, stock rotation, and ordering processes
• Work collaboratively with front-of-house teams and other departments to ensure smooth daily operations
• Handle kitchen challenges calmly, professionally, and solution-oriented under pressure

Requirements:

• Experience in a similar capacity in a restaurant or hospitality environment
• Proactive mindset with strong initiative and problem-solving abilities
• Understanding of food costing, inventory control, and kitchen profitability
• Excellent knowledge of food hygiene, kitchen safety, and sanitation standards
• Strong communication and stakeholder management abilities
• Able to work effectively in a fast-paced environment
• Team-oriented attitude with strong interpersonal skills
• Flexible, disciplined, and performance-driven
• Passionate about building a strong kitchen culture and developing junior team members