Sous Chef

Minimum Education & Qualifications:

• Culinary qualification or relevant professional chef training (Diploma or Certificate preferred)
• Food safety and hygiene certification (advantageous)

Experience:

• Minimum 35 years experience in a professional kitchen
• Experience in a senior chef de partie or sous chef role preferred
• Exposure to high-volume service environments (hotel, lodge, or restaurant)

Skills & Competencies:

• Strong culinary and cooking skills across multiple sections
• Ability to lead and supervise a kitchen team effectively
• Excellent knowledge of food safety and hygiene standards
• Strong organisational and time management skills
• Ability to work under pressure in a fast-paced environment
• Good communication and interpersonal skills
• Attention to detail and consistency in food presentation
• Stock control and basic costing knowledge

Personal Attributes:

• Passionate about food and hospitality
• Disciplined and professional in conduct
• Strong leadership and team motivation abilities
• Flexible and willing to work long and irregular hours
• Problem-solving mindset with a calm approach under pressure