Overview
The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations.
Responsibilities
* Assist the Executive Chef in planning and directing food preparation and culinary activities.
* Supervise and coordinate the kitchen team during food preparation and service.
* Ensure dishes are prepared and presented to hotel standards.
* Monitor kitchen operations to maintain food quality, freshness, and consistency.
* Train, mentor, and develop junior kitchen staff.
* Ensure compliance with food safety, hygiene, and sanitation regulations.
* Manage kitchen inventory and food cost control.
* Participate in menu development and costings.
* Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.
* Ensure a clean, organized, and efficient kitchen workspace.
* Address and resolve any kitchen or food-related issues promptly.
* Stay updated with culinary trends and new techniques.
Qualifications
* Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
* Strong leadership and communication skills.
* Excellent organizational and time-management abilities.
* In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
* Ability to work under pressure and handle multiple tasks.
* Passion for high-quality cuisine and customer satisfaction.
* Flexibility to work shifts, including weekends and holidays.
Benefits
* Salary range 30000-32000 - experience dependent
* Company Events - Team appreciation lunch
* Discounted hotel nights plus 30% off Food and Beverages (subject to individual outlets)
* High street discounts, with your Heartist card
* Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
* Team member referrals program
* Personnel development - In house training
* Free on-site parking
* Free meals on duty
* Monthly 'Duck' awards
* Free uniform
* Company Pension
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