Sous Chef

About the role

An experienced and hands-on Sous Chef to support the Head Chef in managing daily kitchen operations.

Requirements
2–3+ years of experience as a Sous Chef.

Experience in a high-quality restaurant, all-day dining concept.

Strong knowledge of Western / European cuisine.

Proven ability to lead and train a kitchen team.

Good understanding of food cost, stock control, ordering, and waste management.

Strong knowledge of food safety, hygiene, and HACCP standards.

Able to maintain consistent food quality and presentation.

Good organizational, communication, and problem-solving skills.

Ability to work efficiently in a fast-paced environment.

Hands-on, responsible, and team-oriented.

Good English communication skills.

Flexible to work weekends, public holidays, and changing shifts.