Sous Chef

Key Responsibilities:

•Assist in menu planning and development of seasonal menus.

•Supervise and oversee kitchen staff assigned to all sections during the head chef's absence.

•Ensure all team members work efficiently and maintain food-delivery-time targets.

•Oversee kitchen opening and closing procedures, ensuring compliance with company policies.

•Monitor compliance with Health & Safety, Food Hygiene, and HACCP standards.

•Train and guide kitchen staff on procedures, recipes, and presentation standards.

•Assist in monitoring ingredient levels and quality standards.

•Implement GDPR requirements to protect personal data of guests and staff.

•Follow procedures for reporting accidents or incidents in the kitchen.

•Perform any other duties assigned by management related to kitchen operations.

Skills & Qualifications:

•Diploma in Food Production from a Hotel School or equivalent experience.

•Excellent knowledge of Health & Safety and Food Hygiene regulations.

•Ability to operate large-volume kitchen equipment safely and efficiently.

•Strong teamwork, communication, and organizational skills.

•Flexible and able to work across all kitchen sections as required.

•Attention to detail and commitment to delivering high-quality dishes.

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