Job Description
About the job Sous Chef (Various locations)
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.