Sous Chef

About the role

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.

About you

• 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.