Sous Chef
Core
Culinary partner to the Executive Chef overseeing kitchen operations, food preparation, menu innovation, and team supervision.
Role type
Sous Chef
Builds
Remarkable dishes and seasonal menus
Domain
Hospitality / Commercial Cookery
Required skills
Leadership of kitchen teams, food cost management, menu planning, food safety compliance, rostering, stock management, HACCP adherence
Preferred skills
Modern approach to menu design, inclusive culture building
Technologies
HACCP, rostering systems
Responsibilities
Run own kitchen section, support Executive Chef with seasonal menus, supervise junior chefs, handle administrative tasks (rostering, stock, reporting), ensure food safety compliance
Seniority
Senior, hands-on IC
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