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Job Description & How to Apply Below
The Sous Chef is the engine room of the kitchen. You run the pass when needed, keep standards tight, and make sure the kitchen doesn't fall apart.
Key Responsibilities Maintain food quality, consistency, and presentation across all dishes
Supervise, train, and motivate kitchen staff
Ensure compliance with food safety, hygiene, and sanitation standards
Manage prep schedules, portion control, and wastage
Coordinate with purchasing and stores for inventory control
Contribute to menu development and seasonal specials
What We're Looking For Proven experience as a Sous Chef or strong Senior CDP ready to step up
Solid understanding of kitchen operations and modern cooking techniques
Leadership skills—you can command respect without shouting
Calm under pressure (tickets flying ≠ meltdown)
Strong knowledge of food safety and hygiene standards
Passion for food, discipline for systems
Qualifications Formal culinary training preferred
3–6 years of experience in a professional kitchen (premium casual / fine dining a plus)
What You Get Competitive salary (based on experience)
Growth opportunities within the brand
A kitchen that values standards over shortcuts
Food you'll be proud to put your name behind
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