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 spe...