Sous Chef

About the job 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.

Supervise daily kitchen operations and lead food preparation and service.

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

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

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

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

Oversee cleanliness, maintenance, and opening/closing procedures.

Maintain consistent quality and presentation during service.

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

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

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

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

Experience in 4‑ and 5‑star establishment at least 2 years.

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

Strong leadership, communication, and organisational skills.

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

Willingness to work shifts, weekends, and public holidays.

Valid driver’s licence and own reliable transport.

Experience in high‑volume or fine‑dining environments.

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

Competence with kitchen management software and MS Office.

Exposure to banqueting or event catering.

Creative flair and passion for culinary innovation.