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Job Summary
Role Overview The Sous Chef plays a key leadership role within the Creation Wines kitchen, supporting the Executive Chef in delivering a refined, terroir-driven culinary experience. This role requires a collaborative, detail-oriented professional who thrives in a team-focused environment and is committed to excellence in food, wine pairing, and guest experience. Working alongside fellow Sous Chefs, the successful candidate will ensure consistency, efficiency, and the highest standards across all kitchen sections. In the absence of the Executive Chef, the Sous Chef will step into a supervisory role to maintain seamless operations. Key Responsibilities Kitchen Operations & Leadership Support the Executive Chef in the daily management of kitchen operations Collaborate closely with fellow Sous Chefs to ensure alignment across all sections Take responsibility for kitchen operations in the absence of the Executive Chef Supervise and coordinate all kitchen sections during service Ensure smooth, efficient service in a high-pressure, fine-dining environment Food Quality & Consistency Uphold exceptional standards of food quality, presentation, and consistency Execute dishes in line with Creation Wines’ culinary philosophy Monitor plating, portioning, and final presentation before service Maintain a strong focus on seasonal, terroir-driven cuisine Menu Development & Innovation Contribute to menu development and refinement Work closely with the Executive Chef on food and wine pairing concepts Support innovation aligned with Creation Wines’ “food conceived alongside the wine” philosophy Team Development & Training Train; mentor, and support junior chefs and kitchen staff Foster a culture of continuous learning and improvement Lead by example in professionalism, discipline, and teamwork Health; Safety & Compliance Ensure strict adherence to health, safety, and hygiene standards Maintain compliance with food safety regulations and internal SOPs Monitor cleanliness and organisation across all kitchen areas Stock & Quality Control Assist with stock management, ordering, and cost control Monitor waste and implement efficiency improvements Ensure correct storage, rotation, and handling of ingredients Guest Experience & Collaboration Work closely with Front of House (FOH) to deliver a seamless guest experience Engage with guests when required, representing the brand with professionalism Support service flow to align kitchen output with guest expectations Culture & Team Environment Promote a positive, respectful, and high-performance kitchen culture Encourage collaboration across departments Contribute to a supportive and motivated team environment Key Competencies & Skills Strong leadership and team collaboration skills Excellent organisational and time-management ability High attention to detail and consistency Ability to perform under pressure in a fast-paced environment Strong communication skills across kitchen and FOH teams Passion for food, wine, and hospitality Experience & Qualifications Proven experience as a Sous Chef or Senior Chef de Partie in a fine-dining or high-end hospitality environment Strong understanding of food and wine pairing (advantageous) Formal culinary qualification (preferred) Knowledge of modern culinary techniques and trends Sound understanding of kitchen financials and stock control Strong leadership and communication skills Key Performance Areas (KPAs) Consistency and quality of dishes delivered Efficiency and coordination of kitchen service Staff development and team performance Adherence to hygiene and safety standards Contribution to menu innovation and pairing excellence Collaboration with FOH and overall guest satisfaction CV’s can be sent to salome@ Apply Below by 15 April 2026.
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