Sous Chef (Various locations)

The Sous Chef serves as second-in-command in the kitchen, assisting the Head/Executive Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring full compliance with hygiene and food-safety standards.

Key Responsibilities

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Supervise daily kitchen operations and lead food preparation and service.

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Assist in menu design, recipe development, and plating presentation.

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Train, mentor, and schedule kitchen staff to maintain performance standards.

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Manage stock control, ordering, portioning, and cost management.

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Ensure full compliance with food-safety (HACCP) and workplace health regulations.

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Oversee cleanliness, maintenance, and opening/closing procedures.

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Maintain consistent quality and presentation during service.

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Stand in for the Head Chef when required and assist with functions or special events.

Minimum Requirements

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Formal culinary qualification (Culinary Diploma, City & Guilds, or equivalent).

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3-5 years experience in a professional kitchen, with at least 1 year in a supervisory capacity.

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Sound knowledge of modern cooking techniques, food safety, and kitchen management.

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Experience in 4 and 5 star establishment at least 2 years

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Fine dinning experience

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Valid food-safety/hygiene certificate (or willingness to obtain).

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Strong leadership, communication, and organisational skills.

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Ability to perform under pressure in a fast-paced environment.

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Willingness to work shifts, weekends, and public holidays.

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Valid drivers licence and own reliable transport.

Preferred Skills

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Experience in high-volume or fine-dining environments.

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Knowledge of cost control, menu engineering, and food costing.

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Competence with kitchen management software and MS Office.

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Exposure to banqueting or event catering.

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Creative flair and passion for culinary innovation.

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