Our client is looking for a Sous Chef to support daily kitchen operations and ensure high standards in food preparation, presentation, and hygiene.

The role involves supervising kitchen staff, managing stock and cost control, assisting with menu planning, and maintaining smooth kitchen operations, including taking responsibility in the absence of the Executive Chef.

Key Responsibilities:

Assist in supervising daily kitchen operations
Oversee food preparation, presentation and quality standards
Maintain cost control and inventory management
Lead, train and motivate kitchen staff
Ensure sanitation, safety and hygiene standards are upheld
Take full responsibility for kitchen operations in the absence of the Executive Chef
Support menu planning and operational improvements

Requirements:

Proven experience in a similar role
Strong leadership and organisational skills
Ability to perform under pressure during peak service
Passion for food excellence and presentation
Solid understanding of kitchen administration and cost control
Must have own transport