Sous Chef

Food Preparation & Service:

Lead preparation and service, ensuring dishes meet approved recipe, presentation and quality standards.

Check taste, seasoning, temperature, portions and presentation before dishes leave the kitchen.

Coordinate kitchen sections and allocate resources to maintain efficient service.

Ensure mise en place, preparation lists, handovers and closing duties are completed accurately.

Work closely with front-of-house staff to ensure clear communication and smooth service.

Handle dietary requirements, allergies and special requests according to approved procedures.

Manage kitchen operations in the Head Chef’s absence.

Menu Development & Quality:

Assist with recipe testing, seasonal menu changes and new dishes.

Maintain recipe, yield, portion and plating standards.

Monitor ingredient quality, availability and storage.

Contribute practical menu ideas and respond professionally to guest feedback.

Team Leadership & Training:

Brief, supervise, coach and support the kitchen team.

Allocate duties according to skills, workload and service requirements.

Identify training needs and assist with practical training and staff development.

Address performance, conduct and attendance concerns through the correct procedures.

Assist with rosters, leave planning and overtime control.

Food Safety & Equipment Care:

Maintain high standards of food safety, personal hygiene and kitchen cleanliness.

Ensure correct receiving, labelling, storage, stock rotation and temperature recording.

Monitor cleaning schedules and the safe use of equipment, tools and chemicals.

Report hazards, equipment defects and maintenance requirements, following through until resolved.

Cost Control & Administration:

Support food-cost and gross-profit targets through portion control, yield management and waste reduction.

Assist with ordering, receiving, stocktakes and investigating discrepancies.

Monitor ingredient usage, shortages, breakages and wastage, taking corrective action where required.

Maintain accurate kitchen records, checklists, recipes and training material.

Provide information for budgets, forecasts, payroll controls and operational reports.

Promote responsible use of food, water, energy and materials.

Requirements:

A recognised culinary qualification or equivalent practical professional kitchen training.

Previous experience as a Sous Chef or a strong Junior Sous Chef in a quality, high-volume restaurant or comparable hospitality environment.

Proven ability to coordinate busy kitchen services and lead a diverse team.

Strong knowledge of food preparation, menu execution, dietary requirements and allergens.

Sound understanding of food safety and kitchen hygiene.

Good knowledge of recipe costing, yields, portion control, ordering and stock management.

Strong communication, coaching, problem-solving and decision-making skills.

Excellent organisation, attention to detail and the ability to remain composed under pressure.

A creative, quality-focused and commercially aware approach.

Computer literacy and accurate record-keeping skills.

Willingness to work evenings, weekends and public holidays.