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Job Summary The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and Responsibilities Assist the Executive Chef in overseeing daily kitchen operations Supervise; train, and motivate kitchen staff to maintain high culinary standards Ensure consistent food quality, portion control, and presentation in line with 4–5 star expectations Assist with menu planning, costing, and recipe development Maintain strict adherence to food safety, hygiene, and HACCP standards Monitor stock levels, ordering, receiving, and storage of food supplies Assist with cost control, waste management, and food cost targets Ensure kitchen cleanliness and organisation at all times Step in for the Executive Chef during absence or leave Coordinate service during busy periods and special events Ensure dietary requirements and special guest requests are met Assist with staff rosters and kitchen discipline where required Ensure compliance with health, safety, and company policies Maintain equipment and report maintenance issues promptly Participate in training, tastings, and quality control checks Perform any reasonable duties as requested by senior management Qualifications & Requirements Relevant culinary qualification from a recognised institution Minimum 4–5 years’ experience in a professional kitchen environment Proven experience in 4–5 star hotels, lodges, or fine-dining establishments Strong knowledge of modern culinary techniques and food trends Solid understanding of HACCP, food safety, and hygiene regulations Experience in stock control, ordering, and food costing Ability to lead and motivate a diverse kitchen team Willingness to work shifts, weekends, and public holidays High attention to detail and presentation standards Key Skills & Competencies Strong leadership and team management skills Excellent organisational and time management abilities Creativity and passion for food Ability to work under pressure in a fast-paced environment Strong problem-solving skills Excellent communication skills High level of professionalism and work ethic
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