Sous Chef

Your Key Responsibilities in this role will include the following :

• Lead daily kitchen operations, supervise line cooks, and step in for the Executive Chef when required
• Develop and refine menus while ensuring exceptional food quality, consistency, and presentation
• Manage inventory, order supplies, and control costs by minimising waste and meeting budget targets
• Oversee staff rostering, training, mentoring, and performance management
• Ensure full compliance with food hygiene, sanitation, and kitchen safety standards

• Proven experience as a Sous Chef, Kitchen Manager, or senior line cook in a professional kitchen
• Strong culinary expertise, including menu planning, portion control, and diverse cooking techniques
• Excellent leadership, communication, and conflict-resolution skills
• Proficiency with kitchen systems (e.g. inventory management) and basic equipment knowledge
• Culinary qualification or formal training preferred

Requirements for you application to be considered :

• Self-motivated with a proactive, hands-on approach
• Ability to work across two kitchens with varied catering menus
• Solid banqueting experience essential
• Strong planning and organisational skills to manage multiple operations and stores simultaneously
• Ability to problem-solve effectively under pressure

This is a wonderful opportunity for a candidate who is looking to establish themselves in a secure environment with fewer after hours commitments.

Market-related remuneration will be on offer to the successful candidate.