JOB PURPOSE

The Sous Chef plays a vital role in supporting the Head Chef in the smooth running of the restaurant kitchen. They help oversee daily food preparation, supervise and develop the kitchen team, and ensure all dishes are delivered to the highest quality and consistency. The Sous Chef also steps up in the Head Chef’s absence, maintaining standards of excellence in both food and service.

KEY RESPONSIBILITIES

• Assist the Head Chef in planning, preparing, and delivering a seasonal, creative, and on-brand menu.
• Supervise and motivate kitchen staff to deliver consistently high standards.
• Ensure all dishes are cooked and presented in line with restaurant specifications.
• Monitor portion control, waste management, and stock rotation to reduce costs.
• Place and check orders, ensuring stock levels are maintained without over-ordering.
• Enforce food hygiene, allergen management, and health & safety regulations.
• Deputise for the Head Chef during service and when absent.
• Train and mentor junior chefs, encouraging professional development.
• Liaise with front-of-house teams to ensure smooth communication and service.
• Contribute ideas for new dishes, specials, and menu updates in line with customer trends.