Sous Chef

Responsibilities: Assist the Head Chef in overseeing daily kitchen operations Supervise and guide kitchen team members during preparation and service Ensure food is prepared, cooked, and presented according to restaurant standards Maintain consistency in food quality, taste, and presentation Assist with menu preparation, stock control, and ordering Monitor food wastage and support cost control measures Ensure kitchen cleanliness, hygiene, and food safety standards are followed Train and coach junior kitchen staff Support opening and closing kitchen duties Ensure smooth coordination between kitchen and front-of-house teams Requirements Prior experience as a Sous Chef, Junior Sous Chef, or senior kitchen role preferred Good knowledge of food preparation, cooking methods, and kitchen operations Able to lead and supervise a kitchen team Strong sense of responsibility and attention to detail Able to work in a fast-paced environment Good teamwork and communication skills Able to work rotating shifts, weekends, and public holidays Knowledge of food hygiene and workplace safety standards