Senior Sous Chef

Reports to: Head Chef

Purpose of the Role:

The Sous Chef is the second-in-command in the kitchen, responsible for assisting the Head Chef in managing all kitchen operations. They ensure consistency of food quality, food cost control and oversee the brigade, manage service, and take charge in the absence of the Head Chef. The role combines strong cooking ability with leadership, organisation, and administrative responsibility.

Key Responsibilities & Duties:

· Assist the Head Chef in managing day-to-day kitchen operations

· Supervise, coordinate, and motivate the entire kitchen brigade

· Take full responsibility for the kitchen in the Head Chef's absence

· Oversee food preparation, cooking, and presentation to ensure consistency and quality

· Manage service on the pass, coordinating timing, plating, and communication between sections

· Train, mentor, and develop junior chefs, enforcing kitchen discipline and standards