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
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