Sous Chef

About the Role

An established hospitality venue is seeking a talented and driven Sous Chef to support the delivery of exceptional culinary experiences across its members area events and conferencing operations.

This role is responsible for ensuring consistently high standards in food quality presentation and service while assisting in the efficient management of kitchen operations staff and resources.

Key Responsibilities

• Support the day-to-day management of kitchen operations ensuring smooth service delivery
• Train mentor and motivate kitchen staff to maintain high performance standards
• Assist in menu planning recipe development and accurate dish costing
• Ensure consistent food quality presentation and adherence to established standards
• Monitor stock levels control wastage and oversee purchasing and storage processes
• Maintain strict food safety hygiene and sanitation standards
• Lead by example fostering a positive and professional kitchen environment
• Manage staffing levels in line with operational demands and budgets
• Handle guest feedback and resolve any food-related concerns promptly
• Oversee kitchen equipment maintenance and ensure compliance with health regulations
• Contribute to financial performance through effective cost control and reporting
• Support recruitment training and development of kitchen team members

Additional Responsibilities

• Assist with planning and execution of special events and functions
• Support the development of training programs for F&B staff
• Contribute to event planning including themes décor and overall guest experience
• Ensure consistent visual presentation and standards across all dining and event spaces

Requirements

• Proven experience as a Sous Chef or in a similar senior kitchen role
• Strong leadership and team management skills
• Solid understanding of kitchen financials stock control and cost management
• Experience with menu development and food costing
• Knowledge of food safety and hygiene standards
• Ability to work in a fast-paced high-volume environment
• Excellent communication and organisational skills
• Experience with stock or kitchen management systems is advantageous

Please note that only shortlisted candidates will be contacted. Should you not receive a response within 14 days kindly consider your application unsuccessful.

Your CV will be retained on our database for future opportunities that may match your profile. Candidates are also welcome to submit their CVs directly to or register on our website at for consideration for future roles.

• Culinary
• Food Plating
• Food Safety Management
• Restaurant