Sous Chef – Hot Kitchen

Are you a passionate culinary leader ready to take the next step in your career? Our client Le Graine à Pain – a genuine French bakery chain specializing in creating and maintaining French quality products – is looking for an exceptional Sous Chef – Hot Kitchen to play a key leadership role in delivering outstanding food quality, operational excellence, and team performance.

Role Overview

The Sous Chef – Hot Kitchen is responsible for overseeing the preparation, cooking, and presentation of all hot food items while ensuring high standards of quality, food safety, consistency, and efficiency. This role supports the Head Chef – Hot Kitchen in managing kitchen operations, supervising kitchen staff, controlling costs, and maintaining Le Graine à Pain’s culinary standards.

Key Responsibilities

Food Production & Quality

• 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.

Kitchen Operations

• 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.

Team Leadership & Staff Management

• 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.

Food Safety & Compliance

• Enforce HACCP principles and proper food handling procedures.
• Monitor food storage, labeling, temperature control, and stock rotation (FIFO).

Cost Control & Inventory Management

• Assist in stock requisition, receiving, and inventory management.
• Control food costs through efficient production planning and portion control.
• Report shortages, spoilage, and inventory discrepancies.

Planning & Reporting

• 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 qualifications.