Sous Chef

Position Overview An experienced and dedicated Sous Chef is sought to support the Executive Chef in overseeing daily kitchen operations within a food production environment. The role involves supervising kitchen staff, maintaining high standards of food quality and hygiene, and ensuring efficient production and cost control.

Key Responsibilities
The selected candidate will supervise daily food production, ensuring meals are prepared and dispatched on schedule while maintaining consistent quality standards. Responsibilities include assisting with menu development, recipe preparation, food costing, stock management, and waste reduction, while monitoring labour efficiency and staff rosters. The role also involves leading, training, and motivating kitchen staff, maintaining discipline, and promoting a positive and professional working environment. The candidate will ensure strict compliance with food safety, HACCP, hygiene, and health and safety regulations, while overseeing deliveries, stock availability, and food traceability documentation. Additional duties include coordinating with management, preparing departmental reports, and supporting kitchen administration. The Sous Chef will also deputise for the Executive Chef when required. Requirements Candidates should demonstrate strong culinary expertise, kitchen management skills, and leadership abilities, with a thorough understanding of food production and quality standards. Good knowledge of HACCP procedures, food hygiene, stock control, and cost management is essential. The ideal candidate should possess excellent organisational, communication, and problem-solving skills, together with the ability to work under pressure and meet production deadlines. A professional attitude, attention to detail, and strong teamwork skills are required. Career Opportunity This position offers the opportunity to further develop expertise in culinary leadership, food production management, menu planning, and operational efficiency, while contributing to high standards of food quality and kitchen performance.