About the Role
As Sous Chef, you will work closely with the Head Chef to oversee the day-to-day operation of the kitchen across our restaurants, functions and hotel operations.
Your responsibilities will include:
Supporting the Head Chef with the daily kitchen operation
Leading and supervising the kitchen team during service
Preparing and presenting high-quality food consistently
Assisting with menu development and seasonal offerings
Ensuring food quality, presentation and portion control are maintained
Managing food preparation and service requirements
Monitoring food costs, wastage and stock levels
Ensuring food safety and hygiene standards are consistently followed
Training and developing junior chefs and kitchen team members
Assisting with rostering and daily staff allocation
Maintaining a clean, organised and safe kitchen
Supporting functions, conferences and other hotel events
Stepping into the Head Chef's role when required
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