SUMMARY:
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 Responsibilities
- Assist 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
POSITION INFO:
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
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