Role Summary
This role is for an experienced Sous Chef to oversee day-to-day culinary operations in a busy hotel kitchen.
Key Responsibilities:
* Assist the Kitchen Manager with menu planning and recipe development
* Supervise kitchen staff, train, and motivate your team to high standards
* Maintain food quality, presentation, and hygiene standards; keep the workspace clean and organized
* Manage stock, inventory, ordering, and cost-control measures; liaise with suppliers as needed
* Take ownership of kitchen operations during the Head Chef's absence
* Ensure rigorous compliance with food safety and HACCP regulations
* Support administrative tasks such as scheduling, rota planning, and performance reviews
Requirements:
* Minimum 2 years' experience in a similar role, preferably in a hotel or high-end restaurant
* Culinary qualification (e.g., Culinary Arts degree, FETAC certificate) is strongly preferred
* Food hygiene certification (Level 1 & 2 or equivalent HACCP training)
* Proven leadership and communication skills, ability to coach, mentor, and inspire kitchen staff
* Strong organizational skills with attention to detail, ability to manage pressure during busy service periods
* Understanding of stock control, cost efficiencies, and supplier negotiations
* Broad knowledge of cooking techniques and current culinary trends