Position Summary The Sous Chef supports the Head Chef in overseeing the kitchen operations of the hotel, ensuring meals are prepared to high standards of quality, taste, and presentation. They will supervise kitchen staff, assist in menu planning, and maintain food safety standards. Key Responsibilities Prepare and cook dishes for breakfast, lunch, dinner, and special events. Supervise kitchen staff in the absence of the Head Chef. Assist the Head Chef with creating menus, specials, and seasonal offerings. Maintain proper food storage, labelling, and rotation to minimise waste. Ensure kitchen cleanliness and adherence to food safety standards. Train and mentor junior kitchen staff, ensuring consistent performance. Assist with inventory control, ordering supplies, and managing food costs. Monitor food quality, portion sizes, and presentation consistency. Required Skills and Qualifications Proven experience as a Sous Chef, Chef de Partie, or similar role. Strong culinary skills with a focus on high-quality preparation and presentation. Leadership abilities to manage and motivate a small kitchen team. Solid understanding of kitchen hygiene, health, and safety standards. Good organisational and time management skills. Culinary degree or equivalent professional experience (preferred). Flexibility to work early mornings, evenings, weekends, and holidays.

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