Sous Chef
Core
Supporting the Site Food & Beverage Manager in running the kitchen, developing menus, preparing food, and leading the catering team to deliver high-quality food experiences for employees.
Role type
Sous Chef
Builds
High-quality food and catering experiences for employees
Domain
Hospitality / Corporate Catering
Required skills
Menu development, food preparation, team leadership, budget management, food safety compliance, stock rotation, coaching junior staff
Preferred skills
Michelin Star or high-end restaurant experience, culinary diploma (Level 5), HACCP knowledge
Technologies
HACCP
Responsibilities
Supporting menu development and costing, leading kitchen operations during service, coaching junior chefs, coordinating catering events, managing food ordering and waste, maintaining food safety standards
Seniority
Mid-level, hands-on IC
