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