The Sous Chef supports the Head Chef in day-to-day kitchen operations, leading by example to maintain high culinary standards, consistency, and kitchen morale. This is a hands-on leadership role ideal for an ambitious chef with strong Italian food knowledge and a commitment to operational excellence.
Key Responsibilities
- Assist the Head Chef in planning, preparing, and executing high-quality dishes aligned with D and C culinary style and standards
- Oversee kitchen operations in the Head Chef’s absence, ensuring service runs smoothly and efficiently
- Supervise and train kitchen staff, promoting teamwork and professional development
- Maintain strict standards of food hygiene, safety, and allergen management
- Contribute to menu development and seasonal specials in collaboration with the culinary team
- Ensure stock control, portion management, and waste minimisation
- Liaise with front-of-house and management teams to ensure seamless communication and service delivery
- Support recruitment, onboarding, and performance evaluations of junior kitchen personnel
Requirements
- Minimum 3 years’ experience in a similar role within a quality-driven restaurant environment
- Strong background in Italian cuisine, pasta preparation, and modern plating techniques
- Proven leadership and communication skills, with the ability to motivate and mentor a team
- Excellent organisational and time management abilities under pressure
- In-depth knowledge of HACCP and kitchen safety protocols
- Flexibility to work evenings, weekends, and public holidays
What We Offer
- Competitive salary based on experience
- Opportunity to grow within a dynamic, expanding restaurant group
- Staff meals and dining discounts
- Structured training and development programm
- Positive, professional working environment
Job Types: Full-time, Contract
Work Location: In person
