Sous Chef

Sous Chef: (Company Name - Subscribers only)

The Sous Chef plays a key leadership role in the kitchen, supporting the Head Chef in all aspects of kitchen management, from menu creation to daily operations. This position requires strong culinary expertise, a commitment to excellence, and the ability to inspire and lead a team to deliver consistently high standards of food quality and presentation.

Key Responsibilities:
Assist the Head Chef in planning, preparing, and executing menu items to the highest standard.
Supervise, mentor, and motivate kitchen staff to maintain a positive and productive work environment.
Maintain rigorous standards of food quality, presentation, and portion control.
Ensure full compliance with HACCP, food safety, and hygiene regulations.
Monitor stock levels, control costs, and minimize food waste.
Contribute to menu innovation by suggesting seasonal or specialty dishes.
Manage kitchen schedules, ensuring smooth operations during busy service periods.
Uphold health, safety, and cleanliness standards throughout the kitchen.

Requirements:
Minimum of 5 to 7 years’ experience as a Sous Chef or senior Chef de Partie in a busy restaurant environment.
Strong leadership and organizational abilities with a hands-on approach.
In-depth knowledge of HACCP and kitchen management practices.
Excellent communication skills and ability to work effectively under pressure.
Recognized culinary qualification or equivalent professional experience.
Passion for authentic Chinese cuisine and willingness to learn and innovate.
Flexibility to work varied shifts, including weekends and holidays.
For non-EEA Nationals, eligibility and requirements for an employment permit apply.