Sous Chef Duties
Assisting with Menu Preparation – Work closely with the Head Chef to develop, plan, and implement new dishes, ensuring they align with the restaurant’s concept and meet quality standards.
Overseeing Kitchen Operations – Manage kitchen staff during shifts, ensuring that all tasks are completed efficiently, and the kitchen runs smoothly, particularly during busy service periods.
Staff Training & Mentoring – Train and mentor junior kitchen staff, providing guidance on cooking techniques, safety standards, and operational procedures to enhance team performance.
Maintaining Kitchen Hygiene & Safety – Ensure that the kitchen adheres to all health, safety, and hygiene regulations, conducting regular checks and maintaining a clean and organised environment.
Inventory & Stock Control – Assist with inventory management, including ordering, monitoring stock levels, and ensuring the proper storage of ingredients to minimize waste and ensure consistent food quality.
Required Skills
Advanced Culinary Skills – Strong knowledge of cooking techniques and culinary skills, with the ability to prepare and cook high-quality meals consistently.
Leadership & Team Management – Ability to manage and motivate kitchen staff, ensuring efficient operations, maintaining morale, and fostering a positive team environment.
Time Management & Multi-tasking – Excellent organisational skills to manage multiple kitchen tasks simultaneously, ensuring timely preparation and delivery of dishes during busy periods.
Problem‑Solving & Decision‑Making – Ability to address kitchen challenges quickly and effectively, making decisions that ensure food quality, kitchen efficiency, and guest satisfaction.
Attention to Detail – A keen eye for detail in food preparation, presentation, and portion control, ensuring dishes are consistently prepared to the highest standard.
Benefits
- Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues
- Employee Assistant Programme
- Extra annual leave days gathered through service
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