Sous Chef

SUMMARY:
The Sous Chef is responsible for supporting the Head Chef in the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes that meet the establishment’s standards. The role includes supervising kitchen staff, maintaining food quality consistency, managing stock, and ensuring compliance with hygiene and safety regulations.
Key Responsibilities:
The Sous Chef will be responsible for assisting in menu execution and development, ensuring all dishes are prepared according to established recipes and presentation standards. They supervise kitchen staff during service, coordinate food preparation, and ensure smooth kitchen operations during service periods.
They are responsible for maintaining food quality, portion control, and consistency across all dishes. The Sous Chef also assists with stock control, ordering, receiving deliveries, and minimizing wastage through effective inventory management.
A key part of the role is ensuring strict adherence to food safety, hygiene, and health regulations at all times. The Sous Chef supports training and mentoring junior kitchen staff, ensuring skill development and discipline within the kitchen brigade.
They also assist the Head Chef in menu planning, costing, and implementing seasonal or special menus when required.

POSITION INFO:
Minimum Education & Qualifications:

• Culinary qualification or relevant professional chef training (Diploma or Certificate preferred)
• Food safety and hygiene certification (advantageous)

• Minimum 3–5 years’ experience in a professional kitchen
• Experience in a senior chef de partie or sous chef role preferred
• Exposure to high-volume service environments (hotel, lodge, or restaurant)

• Strong culinary and cooking skills across multiple sections
• Ability to lead and supervise a kitchen team effectively
• Excellent knowledge of food safety and hygiene standards
• Strong organisational and time management skills
• Ability to work under pressure in a fast-paced environment
• Good communication and interpersonal skills
• Attention to detail and consistency in food presentation
• Stock control and basic costing knowledge

• Passionate about food and hospitality
• Disciplined and professional in conduct
• Strong leadership and team motivation abilities
• Flexible and willing to work long and irregular hours
• Problem-solving mindset with a calm approach under pressure