Sous Chef

Support the day-to-day kitchen operations to ensure smooth and consistent service. Prepare and present dishes according to established recipes and quality standards. Assist in managing hot kitchen operations, including wood-fired and/or charcoal grill stations. Monitor food quality and ensure consistency during preparation and service. Support food cost management through proper portioning and minimising wastage. Assist with stock control, inventory checks, ordering, and receiving of goods. Ensure all ingredients and deliveries meet freshness and quality standards. Maintain cleanliness, food hygiene, and workplace safety standards at all times. Ensure proper handling and maintenance of kitchen equipment, including grill and fire-based cooking equipment. Support staff scheduling and daily kitchen coordination. Guide and support junior kitchen staff to maintain smooth operations and teamwork. Participate in daily briefings and maintain clear communication within the kitchen team. Work closely with the Head Chef on menu improvements and seasonal offerings. Maintain a clean, organised, and positive kitchen environment. Requirements Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant environment. Experience with wood-fired cooking and/or charcoal grill operations preferred. Good understanding of grilling techniques, fire management, and meat or seafood preparation. Able to work well during busy service periods in a team-oriented environment. Able to work flexible hours, including weekends and public holidays. Hands-on, organised, and dependable with a positive working attitude. Experience in modern grill, steakhouse, Mediterranean, or open-fire concept restaurants is an advantage.