Sous chef

Responsibilities:

Assist the Head Chef in overseeing daily kitchen operations

Supervise and guide kitchen team members during preparation and service

Ensure food is prepared, cooked, and presented according to restaurant standards

Maintain consistency in food quality, taste, and presentation

Assist with menu preparation, stock control, and ordering

Monitor food wastage and support cost control measures

Ensure kitchen cleanliness, hygiene, and food safety standards are followed

Train and coach junior kitchen staff

Support opening and closing kitchen duties

Ensure smooth coordination between kitchen and front-of-house teams

Requirements

Prior experience as a Sous Chef, Junior Sous Chef, or senior kitchen role preferred

Good knowledge of food preparation, cooking methods, and kitchen operations

Able to lead and supervise a kitchen team

Strong sense of responsibility and attention to detail

Able to work in a fast-paced environment

Good teamwork and communication skills

Able to work rotating shifts, weekends, and public holidays

Knowledge of food hygiene and workplace safety standards