Sous Chef

About the role

The Sous Chef supports the Executive Chef in the daily operation of the kitchen, ensuring high standards of food quality, consistency, hygiene, safety, and service. The Sous Chef supervises and motivates the kitchen team and takes responsibility for the kitchen in the absence of the Executive Chef.

Key responsibilities

• Assist the Executive Chef in managing the day-to-day kitchen operations.
• Supervise, train, and motivate chefs, cooks, and kitchen assistants.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and food quality.
• Monitor food preparation and service to ensure smooth and timely operations.
• Ensure proper food handling, storage, labelling, and hygiene practices.
• Maintain compliance with food safety and workplace health and safety requirements.
• Monitor stock levels and assist with ordering, receiving, and storing food supplies.
• Minimise food waste and control food costs through effective portion and inventory management.
• Check the quality and freshness of ingredients before use.

About you

• Diploma or certificate in Culinary Arts, Professional Cookery, or a related field is preferred.
• Minimum 3–5 years of professional kitchen experience, with previous supervisory experience.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Good understanding of food hygiene and food safety requirements.
• Ability to lead, train, and motivate a diverse kitchen team.
• Strong organisational and time-management skills.
• Able to work efficiently under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Flexible to work shifts, weekends, public holidays, and extended hours when required.
• Able to stand for extended periods.