As a Sous Chef, you combine strong culinary skills with leadership and organisation. You support the daily running of the kitchen, ensuring smooth service, high standards and a motivated team.
You thrive in a fast-paced environment and take pride in delivering high-quality dishes while supporting and developing others. Working across restaurant service, Meetings & Events and other guest experiences, you will:
-
Support the Head Chef in the day-to-day operation of the kitchen, ensuring smooth and efficient service
-
Lead the kitchen in the absence of the Head Chef, maintaining standards, structure and team performance
-
Prepare and present dishes to a consistently high standard, ensuring quality and attention to detail
-
Supervise and support the kitchen team, providing guidance, training and coaching where needed
-
Ensure all food is prepared and served in line with company standards, recipes and presentation guidelines
-
Maintain high levels of cleanliness, organisation and food safety in line with hygiene regulations
-
Support stock control, ordering, inventory management and waste reduction
-
Contribute ideas and creativity to menu development and continuous improvement
-
Work closely with Front of House teams to ensure a seamless and positive guest experience