Sous Chef

About the role

We are seeking a skilled and reliable Sous Chef to support the Head Chef in daily kitchen management. The role involves assisting with menu planning, supervising staff, maintaining food quality, and stepping in for the Head Chef when required.

Key responsibilities

• Assist the Head Chef in planning and preparing daily menus.
• Supervise and coordinate kitchen staff during service.
• Prepare, cook, and present high‑quality dishes in line with company standards.
• Monitor food preparation to minimize waste and maximize efficiency.
• Train, mentor, and support junior kitchen staff.
• Maintain cleanliness, organization, and hygiene throughout the kitchen.
• Ensure compliance with food safety, sanitation, and health regulations.
• Monitor inventory levels, receive deliveries, and apply FIFO stock rotation.
• Control food costs by monitoring portion sizes and reducing wastage.
• Step into the Head Chef’s role during absences.
• Collaborate with front‑of‑house to ensure timely service and handle special dietary requests.

Required profile

• Minimum 3 years experience as a Sous Chef or Senior Chef de Partie in a hotel, restaurant or similar hospitality environment.
• Strong knowledge of food preparation techniques, kitchen operations and culinary best practices.
• Experience supervising and leading kitchen teams.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Strong organizational and time‑management skills.
• Excellent communication and leadership abilities.
• Flexibility to work shifts, weekends and public holidays.
• Culinary certification or relevant hospitality qualification is an advantage.

Required skills

• Food preparation techniques
• Menu planning
• Kitchen operations
• Culinary best practices
• Food safety and hygiene standards
• FIFO inventory management
• Stock rotation
• Portion control
• Waste reduction