Sous Chef
Core
Second-in-command responsible for daily kitchen operations, food preparation, service standards, and brigade management in the Head Chef's absence.
Role type
Senior IC sous chef
Builds
Food service and banqueting operations for hotel guests
Domain
Hospitality / Hotel culinary operations
Required skills
Kitchen brigade management, food cost control, inventory and stock rotation, HACCP and COSHH compliance, menu planning, quality assurance, health and safety regulation adherence
Preferred skills
Fresh ingredient handling, rapport building with senior management, independent work, positive approach to development
Technologies
None stated
Responsibilities
Control daily kitchen operations and brigade, ensure food preparation meets standards, inspect kitchen and storage areas, manage food costs and portion control, verify delivered goods, maintain hygiene and safety compliance, assist in menu planning
Seniority
Senior, hands-on IC