A Sous Chef acts as the second-in-command, overseeing daily kitchen operations, managing the brigade, and ensuring high-quality food production. Key duties include assisting with menu development, inventory control, and enforcing health, safety, and sanitation standards. They must possess strong leadership, culinary skills, and ability to lead in the Head Chef’s absence.
Key Responsibilities
*Kitchen Operations: Supervising and directing the food preparation process and ensuring all dishes meet restaurant standards.
*Leadership: Training, mentoring, and scheduling kitchen staff (brigade).
*Management: Deputising for the Head Chef, assisting with ordering, inventory management, and food cost control.
*Culinary Development: Assisting with creating new dishes and menu items.
*Compliance: Ensuring strict adherence to food safety, hygiene, and HACCP regulations.
Required Skills and Qualifications
*Experience: Proven experience as a Sous Chef or a senior Chef de Partie role.
*Skills: Strong cooking techniques, leadership abilities, and organizational skills.
*Knowledge: Comprehensive understanding of food hygiene and safety standards.
*Education: Culinary arts diploma or degree is often preferred, but not always required.


Working 40 hours a week 5 out of 7 days (Tuesday and Wednesday off and every other Sunday)
Good working hours