Sous Chef

Sous Chef support in overseeing daily kitchen operations, ensuring the consistent preparation, quality, and presentation of all menu items. The role involves supervising food production, contributing to menu and recipe development, and maintaining high culinary standards.

In addition to leading and developing the kitchen team through scheduling, training, and performance support, the Sous Chef is responsible for maintaining efficient kitchen operations by monitoring inventory, overseeing equipment maintenance, and ensuring compliance with hygiene, health, and safety standards.

The role also contributes to cost control by minimizing food waste, supporting food cost management, and participating in stocktaking and inventory audits. Furthermore, the Sous Chef works closely with the service team to ensure smooth coordination between the kitchen and front-of-house, communicates operational updates, and collaborates with the Head Chef and Operations Manager to continuously improve kitchen performance.

Qualifications:

• Proven experience as a Sous Chef or Senior Cook in a similar high-volume setting.

• Culinary degree or relevant certification is preferred.

• Strong knowledge of kitchen operations, food safety, and hygiene standards.

• Excellent leadership and team management skills.

• Ability to work under pressure and adapt in a fast-paced environment.

• Flexibility to work evenings, weekends, and holidays as needed.