Sous Chef

Job Purpose:

Support the Head Chef in ensuring smooth kitchen operations, high-quality food standards, and memorable dining experiences. Assist in menu development, cost control, and team training, while maintaining consistency in food quality, hygiene, and safety standards.

Key Skills & Abilities:

• Strong knowledge of food costing, budgeting, and inventory control
• Creative flair in Continental cuisine and confident with menu development
• Strong organizational and problem-solving abilities
• Ability to train, mentor, and supervise a large team
• Excellent time management, communication, and leadership skills
• Calm and effective under pressure with high service standards

Qualifications:

• Minimum 2 years experience as Sous Chef or equivalent in a fast-paced environment
• Proven ability to assist in running kitchen operations and developing teams
• Diploma or equivalent in Culinary Arts
• Advanced Food Safety, HACCP, and Health & Safety certification

Key Responsibilities:

• Prepare and cook dishes to brand standards, ensuring consistency and presentation
• Assist in menu planning, festive specials, and recipe development
• Monitor food costs, stock levels, wastage, and supplier quality
• Ensure hygiene, cleanliness, and compliance with food safety standards
• Supervise, train, and mentor kitchen staff, ensuring adherence to grooming, punctuality, and performance standards
• Deputies for the Head Chef in their absence and lead kitchen briefings/meetings
• Handle guest feedback, ensuring corrective actions and continuous improvement
• Maintain accurate records, stock takes, and operational reports

General Duties:

• Build strong working relationships with staff and suppliers
• Uphold professional grooming and personal appearance standards
• Ensure compliance with health, fire, and food safety regulations
• Support new staff through on-the-job training and team integration