Position Overview
The Sous Chef is the second-in-command in the hotels kitchen, supporting the Head Chef in managing daily culinary operations. This role combines hands-on cooking with leadership responsibilities, ensuring food quality, consistency, and efficiency across all hotel dining outlets, including restaurants, bars, room service, and banqueting.
Key Responsibilities
Culinary Operations
Prepare and present high-quality dishes in line with hotel standards
Supervise food preparation and cooking across all kitchen sections
Ensure consistency in taste, portioning, and presentation
Assist in developing new recipes and seasonal menus
Maintain full compliance with CookSafe, food safety, and allergen procedures at all times
Team Leadership
Lead and motivate kitchen staff during service
Delegate tasks and oversee daily kitchen workflow
Train junior chefs and kitchen porters in techniques and safety standards
Step in for the Head Chef during absences or off-duty periods
Inventory & Cost Control
Monitor stock levels and assist with ordering ingredients and supplies
Ensure proper storage and rotation of food items to minimise waste
Support cost control measures and portion management
Maintain accurate records of deliveries, usage, and wastage
Hygiene & Safety
Enforce food hygiene and safety standards (HACCP, COSHH)
Conduct regular checks on kitchen cleanliness and equipment maintenance
Ensure compliance with health regulations and hotel policies
Report hazards or incidents promptly and maintain safety logs
Collaboration & Communication
Work closely with the Head Chef and F&B Manager to align kitchen output with service goals
Coordinate with front-of-house teams to ensure smooth service
Participate in planning and delivery of conference, banqueting, and large-scale events where required
Contribute to staff briefings and shift handovers
Skills & Competencies
Culinary Expertise: Strong cooking skills and knowledge of diverse cuisines
Leadership: Ability to manage and inspire a team under pressure
Organisation: Excellent time management and multitasking abilities
Attention to Detail: Precision in food preparation and presentation
Event & Banqueting: Exposure to conference, banqueting, or large-scale event catering would be advantageous
Communication: Clear and professional interaction with staff and management
Working Conditions
Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
Fast-paced, high-pressure kitchen environment
Uniform and protective gear provided
Standing for extended periods and handling hot equipment is required
Note: Applicants must have full right to work in the UK.
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