Job Description

Reports to: Head Chef

Purpose of the Role:

The Sous Chef is the second-in-command in the kitchen, responsible for assisting the Head Chef in managing all kitchen operations. They ensure consistency of food quality, food cost control and oversee the brigade, manage service, and take charge in the absence of the Head Chef. The role combines strong cooking ability with leadership, organisation, and administrative responsibility.

Key Responsibilities & Duties:

Assist the Head Chef in managing day-to-day kitchen operations

Supervise, coordinate, and motivate the entire kitchen brigade

Take full responsibility for the kitchen in the Head Chef's absence

Oversee food preparation, cooking, and presentation to ensure consistency and quality

Manage service on the pass, coordinating timing, plating, and communication between sections

Train, mentor, and develop junior chefs, enforcing kitchen discipline and standards

Monitor stock control, portioning, and waste to

maintain food cost

efficiency

Assist in ordering, receiving, and checking deliveries, ensuring correct storage and rotation

Ensure compliance with the restaurant's internal hygiene, food safety, and cleanliness standards

Participate in menu planning and development

Handle staff scheduling, section handovers and ensuring continuity between shifts

Assist with stock management, ordering, and supplier checks as delegated by the Head Chef

Support the Head Chef with administrative tasks such as training records, kitchen logs and supplier management

Required Skills, Qualifications & Experience:

Minimum 5-7 years' professional kitchen experience with strong background as a Senior CDP or Junior Sous Chef

Formal culinary training or proven experience in high-volume professional kitchens

Advanced technical cooking skills across all sections and food cost control

Strong leadership skills with proven ability to manage and motivate a brigade

Good organisational and administrative ability (rostering, ordering, stock control)

Calm, decisive, and professional under pressure

Strong communication skills with ability to work collaboratively with both kitchen and front-of-house teams

Working Conditions, Hours & Expectations:

Full-time position, 6 days per week with 1 scheduled day off

Shifts include evenings, weekends and public holidays as per service needs

Work requires standing for extended periods and handling of sharp, heavy or hot kitchen equipment

Uniform and hygiene standards must be adhered to at all times

Job Types: Full-time, Permanent

Work Location: In person