Sous Chef

Description:

The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and ResponsibilitiesAssist the Executive Chef in overseeing daily kitchen operations- Supervise, train, and motivate kitchen staff to maintain high culinary standards- Ensure consistent food quality, portion control, and presentation in line with 4–5 star expectations- Assist with menu planning, costing, and recipe development- Maintain strict adherence to food safety, hygiene, and HACCP standards- Monitor stock levels, ordering, receiving, and storage of food supplies- Assist with cost control, waste management, and food cost targets- Ensure kitchen cleanliness and organisation at all times- Step in for the Executive Chef during absence or leave- Coordinate service during busy periods and special events- Ensure dietary requirements and special guest requests are met- Assist with staff rosters and kitchen discipline where required- Ensure compliance with health, safety, and company policies- Maintain equipment and report maintenance issues promptly- Participate in training, tastings, and quality control checks- Perform any reasonable duties as requested by senior management Qualifications & Requirements

• Relevant culinary qualification from a recognised institution
  - Minimum 4–5 years’ experience in a professional kitchen environment
  - Proven experience in 4–5 star hotels, lodges, or fine-dining establishments
  - Strong knowledge of modern culinary techniques and food trends
  - Solid understanding of HACCP, food safety, and hygiene regulations
  - Experience in stock control, ordering, and food costing
  - Ability to lead and motivate a diverse kitchen team
  - Willingness to work shifts, weekends, and public holidays
  - High attention to detail and presentation standards

Key Skills & Competencies
- Strong leadership and team management skills
- Excellent organisational and time management abilities
- Creativity and passion for food
- Ability to work under pressure in a fast-paced environment
- Strong problem-solving skills
- Excellent communication skills
- High level of professionalism and work ethic

Requirements:

• Relevant culinary qualification from a recognised institution
  - Minimum 4–5 years’ experience in a professional kitchen environment
  - Proven experience in 4–5 star hotels, lodges, or fine-dining establishments
  - Strong knowledge of modern culinary techniques and food trends
  - Solid understanding of HACCP, food safety, and hygiene regulations
  - Experience in stock control, ordering, and food costing
  - Ability to lead and motivate a diverse kitchen team
  - Willingness to work shifts, weekends, and public holidays
  - High attention to detail and presentation standards