Sous Chef

Key responsibilities 

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service

Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance

Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards

Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste

Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards

Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues

Qualifications & Experience

• Previous experience as a Sous Chef or Senior Chef de Partie
• Strong leadership, training, and organizational skills
• Excellent knowledge of culinary techniques and kitchen operations
• Ability to work well under pressure and maintain consistency
• Commitment to hygiene, safety, and high-quality food standards

• Team: Becoming a member of an organization that cares about its people, the environment, and the local communities
• Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement
• Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training