Job SummaryThe Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and ResponsibilitiesAssist the Executive Chef in overseeing daily kitchen operationsSupervise, train, and motivate kitchen staff to maintain high culinary standardsEnsure consistent food quality, portion control, and presentation in line with 4–5 star expectationsAssist with menu planning, costing, and recipe developmentMaintain strict adherence to food safety, hygiene, and HACCP standardsMonitor stock levels, ordering, receiving, and storage of food suppliesAssist with cost control, waste management, and food cost targetsEnsure kitchen cleanliness and organisation at all timesStep in for the Executive Chef during absence or leaveCoordinate service during busy periods and special eventsEnsure dietary requirements and special guest requests are metAssist with staff rosters and kitchen discipline where requiredEnsure compliance with health, safety, and company policiesMaintain equipment and report maintenance issues promptlyParticipate in training, tastings, and quality control checksPerform any reasonable duties as requested by senior management Qualifications & RequirementsRelevant culinary qualification from a recognised institutionMinimum 4–5 years’ experience in a professional kitchen environmentProven experience in 4–5 star hotels, lodges, or fine-dining establishmentsStrong knowledge of modern culinary techniques and food trendsSolid understanding of HACCP, food safety, and hygiene regulationsExperience in stock control, ordering, and food costingAbility to lead and motivate a diverse kitchen teamWillingness to work shifts, weekends, and public holidaysHigh attention to detail and presentation standards Key Skills & CompetenciesStrong ...

Job Summary
The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards.
 
Duties and Responsibilities
Assist the Executive Chef in overseeing daily kitchen operations
Supervise, train, and motivate kitchen staff to maintain high culinary standards
Ensure consistent food quality, portion control, and presentation in line with 4–5 star expectations
Assist with menu planning, costing, and recipe development
Maintain strict adherence to food safety, hygiene, and HACCP standards
Monitor stock levels, ordering, receiving, and storage of food supplies
Assist with cost control, waste management, and food cost targets
Ensure kitchen cleanliness and organisation at all times
Step in for the Executive Chef during absence or leave
Coordinate service during busy periods and special events
Ensure dietary requirements and special guest requests are met
Assist with staff rosters and kitchen discipline where required
Ensure compliance with health, safety, and company policies
Maintain equipment and report maintenance issues promptly
Participate in training, tastings, and quality control checks
Perform any reasonable duties as requested by senior management
 
Qualifications & Requirements
Relevant culinary qualification from a recognised institution
Minimum 4–5 years’ experience in a professional kitchen environment
Proven experience in 4–5 star hotels, lodges, or fine-dining establishments
Strong knowledge of modern culinary techniques and food trends
Solid understanding of HACCP, food safety, and hygiene regulations
Experience in stock control, ordering, and food costing
Ability to lead and motivate a diverse kitchen team
Willingness to work shifts, weekends, and public holidays
High attention to detail and presentation standards
 
Key Skills & Competencies
Strong leadership and team management skills
Excellent organisational and time management abilities
Creativity and passion for food
Ability to work under pressure in a fast-paced environment
Strong problem-solving skills
Excellent communication skills
High level of professionalism and work ethic