Sous Chef

Responsibilities Kitchen Operations - Manage daily prep, mise en place, and service flow to keep the kitchen punctual and organised. - Control inventory and assist with ordering so stock levels and food cost targets are met. Menu & Food Quality - Support menu planning and recipe standardisation to ensure consistent taste, portioning, and plating. - Maintain food safety and hygiene standards, and ensure dishes meet our presentation and quality expectations. Team Leadership & Training - Supervise, schedule, and coach junior cooks to raise kitchen capability and service reliability. - Lead during services, solve kitchen issues calmly, and help maintain a positive team culture. Requirements Qualifications & Experience - Approximately 5 years of experience in professional kitchens, with prior sous chef or senior cook responsibilities. - Culinary diploma or certificate preferred but not mandatory if experience demonstrates capability. Hard Skills & Knowledge - Strong culinary techniques, recipe development, and menu costing experience. - Knowledge of food safety practices such as HACCP, inventory management, portion control, and basic POS familiarity. Soft Skills & Qualities - Clear communicator who can lead a small team and train others patiently. - Calm under pressure, detail oriented, and committed to consistent food quality and service timing.