The Sous Chef role is responsible for supporting the Executive Chef and Executive Sous Chef in the day-to-day operation ensuring exceptional food quality, consistency, and presentation. The Sous Chef will lead by example, maintain the highest culinary and hygiene standards, and play a key role in developing the kitchen team.
Key Responsibilities:
* Assist the Executive Chef in managing all kitchen operations, including service, preparation, and production
* Ensure food quality, taste, and presentation consistently meet 5-star standards
* Supervise, train, and motivate kitchen staff, fostering a positive and professional working environment
* Maintain strict compliance with food safety, hygiene, and health & safety regulations (HACCP)
* Support menu planning, recipe development, and seasonal menu changes
* Monitor stock levels, place orders, and assist with cost control and minimising waste
* Step into the Executive Chef role when required and ensure smooth kitchen operations in their absence
* Work closely with front-of-house and other departments to deliver an outstanding guest experience
If you are our ideal Sous Chef, you will have:
* Proven experience as a Sous Chef or strong Junior Sous Chef in a 4- or 5-star hotel
* Strong knowledge of modern culinary techniques and fine-dining standards
* Excellent understanding of food safety, hygiene, and HACCP procedures
* Experience working in a multi-outlet hotel kitchen environment
* NVQ Level 3 or higher in Professional Cookery or equivalent
* Experience with menu costing, stock control, and food margins
* Exposure to high-volume, high-quality service operations
* Strong leadership and team-management skills
* Ability to work under pressure while maintaining attention to detail
* Passion for fresh, high-quality ingredients and culinary innovation
* Excellent organisational and time-management abilities