Sous Chef

Job description

Reporting to the Head Chef, the post holder will play a key role in supporting the kitchen leadership team in the preparation and delivery of high-quality food. The role requires a strong focus on consistency, creativity, and service excellence, contributing to an exceptional dining experience for all guests while maintaining the highest standards of food safety, hygiene, and teamwork.

Key Duties and Responsibilities

• Support the Head Chef and wider kitchen team in the preparation, cooking, and presentation of dishes to a consistently high standard.

• Assist in the development and creation of signature dishes that reflect guest preferences, seasonal produce, and the overall culinary direction of the business.

• Contribute to menu design, planning, testing, and implementation, including specials and promotional menus.

• Ensure all food is prepared and presented in line with agreed recipes, portion control, and quality standards.

• Work collaboratively with the Head Chef to deliver efficient kitchen operations during service, maintaining speed, accuracy, and attention to detail.

• Maintain high standards of food hygiene and safety in accordance with HACCP and company policies.

• Assist with stock control, rotation, and minimising waste in line with cost control objectives.

• Communicate effectively with kitchen and front-of-house teams to ensure smooth service delivery.

• Support the training and mentoring of junior kitchen staff where required.

• Demonstrate flexibility by working across different kitchen sections as needed.

Requirements / Essential & Desirable Criteria

Essential:

• Previous experience working in a professional kitchen environment.

• A genuine passion for food and commitment to delivering high-quality culinary standards.

• Ability to demonstrate creativity, flair, and technical skill in food preparation and presentation.

• Strong organisational skills with the ability to work efficiently under pressure.

• Excellent communication and interpersonal skills.

• Ability to work effectively as part of a team and on own initiative.

• High standards of personal hygiene and food safety awareness.

Desirable:

• A third-level qualification in Culinary Arts, Professional Cookery, or a related discipline (or working towards same).

• Experience contributing to menu development or special events.

• Knowledge of current food trends and seasonal ingredients.