Sous Chef

We are looking for an experienced and motivated Part-Time Sous Chef to support the day-to-day management of our kitchen operation and ensure consistently high standards of food quality, hygiene, health and safety, cost control, and team performance.

Working closely with the Operations Manager, the successful candidate will help ensure that all dishes, menus, kitchen procedures, and operational standards are maintained in line with the hotel's and brand's requirements.

This is a hands-on leadership role requiring strong kitchen experience, attention to detail, commercial awareness, and the ability to train, supervise, and support the kitchen team.

Key Responsibilities

• Ensure food quality, presentation, portion control, and consistency meet brand standards.
• Maintain excellent kitchen hygiene, food safety, HACCP, allergen, and health & safety standards.
• Supervise, train, and support kitchen staff.
• Maintain staff training records, timesheets, and required kitchen documentation.
• Monitor food costs, wastage, stock control, and profit margins.
• Support menu planning, recipe costing, and menu updates.
• Ensure correct food storage, labelling, rotation, and cleaning procedures.
• Support the Head/Executive Chef with daily kitchen operations and service.

Experience Needed

Previous experience as a Sous Chef, Junior Sous Chef, or experienced Chef de Partie, with strong knowledge of food safety, staff supervision, costing, and kitchen operations.

Hours: Part-time, 2 days per week.

Required Skills

Marketing & PR Skills

Event Management

Engineering and Cloud Computing

Quality Control

Soft skills

Cost Management

People and Culture

Team Management

General skills

Health & Safety compliance

Values

Honesty, Trust, Accountability, Customer focus, Ownership, Leadership

Benefits

Learning & development programmes, Staff party