Sous Chef

The Sous Chef serves as second-in-command in the kitchen, assisting the Head/Executive Chef in managing kitchen operations, maintaining food quality, supervising staff, and ensuring full compliance with hygiene and food-safety standards. Key Responsibilities

• Supervise daily kitchen operations and lead food preparation and service.

• Assist in menu design, recipe development, and plating presentation.

• Train, mentor, and schedule kitchen staff to maintain performance standards.

• Manage stock control, ordering, portioning, and cost management.

• Ensure full compliance with food-safety (HACCP) and workplace health regulations.

• Oversee cleanliness, maintenance, and opening/closing procedures.

• Maintain consistent quality and presentation during service.

• Stand in for the Head Chef when required and assist with functions or special events.

Minimum Requirements

• Formal culinary qualification (Culinary Diploma, City & Guilds, or equivalent).

• 3-5 years experience in a professional kitchen, with at least 1 year in a supervisory capacity.

• Sound knowledge of modern cooking techniques, food safety, and kitchen management.

• Experience in 4 and 5 star establishment at least 2 years

• Fine dinning experience

• Valid food-safety/hygiene certificate (or willingness to obtain).

• Strong leadership, communication, and organisational skills.

• Ability to perform under pressure in a fast-paced environment.

• Willingness to work shifts, weekends, and public holidays.

• Valid drivers licence and own reliable transport.

Preferred Skills

• Experience in high-volume or fine-dining environments.

• Knowledge of cost control, menu engineering, and food costing.

• Competence with kitchen management software and MS Office.

• Exposure to banqueting or event catering.

• Creative flair and passion for culinary innovation.

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