Role SummaryThe Sous Chef is the engine room of the kitchen. You run the pass when needed, keep standards tight, and make sure the kitchen doesn't fall apart.
Key Responsibilities- Maintain food quality, consistency, and presentation across all dishes
- Supervise, train, and motivate kitchen staff
- Ensure compliance with food safety, hygiene, and sanitation standards
- Manage prep schedules, portion control, and wastage
- Coordinate with purchasing and stores for inventory control
- Contribute to menu development and seasonal specials
What We're Looking For- Proven experience as a Sous Chef or strong Senior CDP ready to step up
- Solid understanding of kitchen operations and modern cooking techniques
- Leadership skills—you can command respect without shouting
- Calm under pressure (tickets flying ≠ meltdown)
- Strong knowledge of food safety and hygiene standards
- Passion for food, discipline for systems
Qualifications- Formal culinary training preferred
- 3–6 years of experience in a professional kitchen (premium casual / fine dining a plus)
What You Get- Competitive salary (based on experience)
- Growth opportunities within the brand
- A kitchen that values standards over shortcuts
- Food you'll be proud to put your name behind
