Sous Chef – Hotel Kitchen

About the role

The Sous Chef will manage daily kitchen operations and lead the kitchen brigade in the absence of the Head Chef, ensuring food quality, safety, and cost control in a busy hotel environment.

Key responsibilities

• Control all aspects of daily kitchen operations, including preparation, service, and staff coordination.
• Maintain strict portion control, monitor food waste, and manage inventory rotation.
• Inspect kitchen and food preparation areas regularly to ensure compliance with hygiene standards.
• Check deliveries against documentation for quantity and quality.
• Assist in keeping food cost percentages within budget.
• Promote communication between kitchen and other hotel departments.

Required profile

• Flexible, "can‑do" attitude with ability to work independently.
• Experience in a busy food operation within the last two years.
• Thorough understanding of health and safety regulations and food hygiene policies.
• Ability to build rapport quickly with senior management.
• Enthusiasm for menu planning, fresh ingredients, and high culinary standards.

Required skills

• HACCP certification.
• COSHH knowledge.
• Food hygiene expertise.