Sous Chef

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Position Overview The Sous Chef is the second-in-command in the hotels kitchen, supporting the Head Chef in managing daily culinary operations. This role combines hands-on cooking with leadership responsibilities, ensuring food quality, consistency, and efficiency across all hotel dining outlets, including restaurants, bars, room service, and banqueting. Key Responsibilities Culinary Operations Prepare and present high-quality dishes in line with hotel standards Supervise food preparation and cooking across all kitchen sections Ensure consistency in taste, portioning, and presentation Assist in developing new recipes and seasonal menus Maintain full compliance with CookSafe, food safety, and allergen procedures at all times Team Leadership Lead and motivate kitchen staff during service Delegate tasks and oversee daily kitchen workflow Train junior chefs and kitchen porters in techniques and safety standards Step in for the Head Chef during absences or off-duty periods Inventory & Cost Control Monitor stock levels and assist with ordering ingredients and supplies Ensure proper storage and rotation of food items to minimise waste Support cost control measures and portion management Maintain accurate records of deliveries, usage, and wastage Hygiene & Safety Enforce food hygiene and safety standards (HACCP, COSHH) Conduct regular checks on kitchen cleanliness and equipment maintenance Ensure compliance with health regulations and hotel policies Report hazards or incidents promptly and maintain safety logs Collaboration & Communication Work closely with the Head Chef and F&B Manager to align kitchen output with service goals Coordinate with front-of-house teams to ensure smooth service Participate in planning and delivery of conference, banqueting, and large-scale events where required Contribute to staff briefings and shift handovers Skills & Competencies Culinary Expertise: Strong cooking skills and knowledge of diverse cuisines Leadership: Ability to manage and inspire a team under pressure Organisation: Excellent time management and multitasking abilities Attention to Detail: Precision in food preparation and presentation Event & Banqueting: Exposure to conference, banqueting, or large-scale event catering would be advantageous Communication: Clear and professional interaction with staff and management Working Conditions Full-time role with flexible hours including early mornings, evenings, weekends, and holidays Fast-paced, high-pressure kitchen environment Uniform and protective gear provided Standing for extended periods and handling hot equipment is required Note:

Applicants must have full right to work in the UK.

TPBN1_UKCT
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Location:
United Kingdom
Job Type:
PartTime

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