Sous Chef -Hot Kitchen (Bakery)
Posted:
About the Company
Our client, Le Graine à Pain, is a genuine French bakery chain that specializes in creating and maintaining high-quality French products. They are dedicated to delivering an authentic culinary experience and are now seeking an exceptional leader for their kitchen team.
Role Overview
We are looking for a passionate culinary leader to step into the role of Sous Chef – Hot Kitchen. In this key leadership position, you will play a vital part in delivering outstanding food quality, operational excellence, and team performance. You will oversee the preparation, cooking, and presentation of all hot food items while ensuring high standards of quality, food safety, consistency, and efficiency. Supporting the Head Chef - Hot Kitchen, you will help manage kitchen operations, supervise staff, control costs, and maintain Le Graine à Pain's culinary standards.
Key Responsibilities
- Supervise the preparation and cooking of all hot kitchen menu items.
- Ensure food is prepared and presented according to company recipes, standards, and specifications.
- Monitor food quality, taste, portion sizes, and presentation before service.
- Ensure consistency of dishes across all service periods.
- Assist in menu development and introduction of new products.
- Coordinate daily hot kitchen activities to ensure smooth and efficient operations.
- Allocate duties and monitor performance of cooks and kitchen assistants.
- Ensure timely preparation of food during peak service periods.
- Maintain cleanliness, organization, and hygiene within the hot kitchen section.
- Monitor equipment usage and report maintenance requirements promptly.
- Supervise, train, coach, and mentor kitchen staff.
- Ensure staff adherence to company policies, kitchen procedures, and safety standards.
- Foster teamwork, discipline, and a positive working environment.
- Enforce HACCP principles and proper food handling procedures.
- Monitor food storage, labeling, temperature control, and stock rotation (FIFO).
- Assist in stock requisition, receiving, and inventory management.
- Control food costs through efficient production planning and portion control.
- Report shortages, spoilage, and inventory discrepancies.
- Assist in preparing production schedules and staff rosters.
- Maintain accurate kitchen records and reports.
- Participate in kitchen meetings and operational planning sessions.
Qualifications & Experience
- Degree, Diploma, or Higher National Diploma in Culinary Arts, Food Production, Hospitality Management, Hotel Management, or a related field.
- Minimum of 5 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or supervisory role.
- Strong experience managing hot kitchen operations in a busy restaurant, hotel, bakery café, or catering environment.
- Demonstrated leadership and team management skills.
- Thorough knowledge of food safety, hygiene, and quality standards.
What We Are Looking For
- A proactive and disciplined culinary leader.
- Strong attention to detail and commitment to quality.
- Ability to motivate and develop kitchen teams.
- Passion for excellence and continuous improvement.
Why Join Us
- Opportunity to work with a respected and growing premium bakery and café brand.
- Leadership role with direct impact on kitchen performance and quality.
- Professional growth and career advancement opportunities.
- Collaborative and supportive work environment.
- Chance to mentor and develop culinary talent.
- Competitive remuneration based on experience and qualification.
CV Job Description Matcher See how well your CV matches this job and get tips to improve your chances AI Tool
This tool helps you see how closely your CV matches a job description. It also gives you simple suggestions on what to improve so you have a better chance of getting shortlisted.
){kind=link}
Never pay anyone for job applications, interview tests, or job interviews. A genuine employer will never ask you for payment under any circumstances.