Sous Chef – Hotel Kitchen

About the role

The hotel, part of the Accor network, is seeking a Sous Chef to lead the kitchen brigade in the absence of the Head Chef. This role ensures high‑quality food preparation, strict cost control, and compliance with safety and hygiene standards while contributing to a memorable guest experience.

Key responsibilities

• Control all aspects of daily kitchen operations and supervise the Kitchen Brigade when the Head Chef is unavailable.
• Ensure food preparation and service meet agreed standards, including portion control and waste reduction.
• Conduct regular inspections of kitchen and food‑preparation areas and maintain strict inventory control.
• Verify deliveries against documentation for quantity and quality, and manage stock rotation and storage security.
• Support food‑cost budgeting and promote effective communication between kitchen and other hotel departments.
• Adhere to Health & Safety, Food Hygiene, and other regulatory requirements, reporting any incidents or defects promptly.

Required profile

• Minimum two years recent experience in a busy food operation.
• Flexibility, a “can‑do” attitude, and ability to work independently.
• Strong understanding of health‑and‑safety regulations and food‑hygiene policies.
• NVQ kitchen qualification or equivalent, with HACCP and COSHH knowledge.
• Enthusiasm for menu planning, fresh ingredients, and delivering high‑quality dishes.

Required skills

• NVQ kitchen qualification
• HACCP certification
• COSHH awareness
• Food hygiene policy compliance
• Health & Safety regulations knowledge