Sous Chef de Cuisine

Job Purpose

To support the Chef deCuisine in managing daily kitchen operations, ensuring high-quality foodproduction, efficient workflow, and adherence to safety and hygiene standards.The Sous Chef acts as shift leader, coordinating production, supervising the teamon the kitchen floor, and maintaining consistency in taste, presentation, andtiming.

The role contributesto team culture and continuity by training staff, reinforcing standards, andhelping maintain positive professional relationships across seasons.

Key Responsibilities

Culinary Execution & Quality

• Supervise daily food preparation and service toensure consistent taste, presentation, and portion control.
• Execute menu items in accordance with culinarystandards established by the Chef de Cuisine and Executive Chef.
• Ensure full compliance with HACCP, sanitation,cleanliness, and safety standards within the kitchen.

Shift Leadership & Team Support

• Lead kitchen staff during service periods,providing instructions, coordination, and hands-on support.
• Train and coach junior team members to ensureskill development and consistent execution.
• Maintain a positive, disciplined, and respectfulworking environment.

Operational Efficiency & Resource Use

• Support stock control, ingredient rotation,waste reduction, and accurate portioning to align with cost targets.
• Assist with daily prep planning, productionschedules, and equipment organization.
• Report operational needs, maintenance issues, orworkflow gaps to the Chef de Cuisine.

Collaboration & Communication

• Maintain clear communication with the Chef deCuisine and service teams to support smooth kitchen-to-floor coordination.
• Contribute to briefings and handovers to ensurecontinuity between shifts and service periods.

Accountability

• Accountable for the quality and timing ofkitchen output during assigned shifts.
• Responsible for ensuring adherence to standardsand safety requirements.
• Acts as delegated kitchen leader in the absenceof the Chef de Cuisine.