Sous Chef

Role Overview

As Sous Chef you sit at the centre of a busy five-star kitchen, running the à la carte lines during service while keeping a close eye on the banqueting side of the operation. You translate the Executive Chef's vision into consistently excellent plates, shift after shift, across every outlet. When the kitchen runs smoothly under your watch, guests get the dining experience they came for and the wider food and beverage team has a standard it can rely on.

Key Responsibilities

• Take ownership of à la carte service across the hotel's restaurants, running your section of the pass and keeping dish quality, timing and presentation consistent throughout the shift.
• Support banqueting production for events, conferences and large functions, coordinating prep, plating and dispatch so that volume never comes at the expense of standard.
• Work alongside the Executive Chef on the day-to-day running of the kitchen, stepping in to cover and make decisions in their absence.
• Contribute to menu development, seasonal specials and dish costing, bringing fresh ideas that suit the outlets and the guests they serve.
• Lead, coach and develop the culinary brigade, setting clear expectations, giving hands-on guidance and building a team that wants to raise its game.
• Oversee rosters, ordering and stock control so sections are properly staffed and mise en place is ready before each service.
• Uphold food safety, hygiene and HACCP requirements at all times, including temperature records, labelling, storage practices and cleaning schedules.
• Monitor waste, portioning and ingredient usage to keep the kitchen efficient without cutting corners on quality.

Requirements & Qualifications

• At least five years in professional kitchens, including proven experience as a Sous Chef or in a comparable senior position.
• Solid background in five-star hotel kitchens, with the polish and pace that environment demands.
• Deep working knowledge of both à la carte and banqueting operations, from fine-dining presentation to high-volume event service.
• Demonstrated leadership and team management ability, with experience supervising, training and motivating a brigade.
• Creative and innovative approach to food, with genuine passion for the craft and an eye for detail.
• Highly organised and energetic, with the composure to stay accurate and calm through the pressure of peak service.
• Culinary arts qualification or completed apprenticeship, or equivalent practical training gained on the job.
• Current food safety and HACCP knowledge, with the discipline to apply it consistently rather than only when inspected.