Sous chef - a-la-carte

PRIMARY PURPOSE

Manages all aspects of kitchen operations, including controlling food costs in line with standards, managing labour costs for kitchen staff, ensuring the consistent delivery of high-quality food products, maintaining customer satisfaction standards, and overseeing the planning and control of all food operations.

KEY RESPONSIBILITIES Deliver training and development for kitchen staff, covering procedures, food preparation, and service standards. Design, implement, and record induction and basic training programmes for all new employees. Supervise kitchen staff, providing regular feedback on performance and addressing development needs. Motivate, coach, and build a cohesive, high-performing kitchen team. Oversee kitchen operations in the absence of the Senior Sous Chef/Head Chef, ensuring consistency and professionalism. Collaborate with the Senior Sous Chef/Head Chef to develop and implement new menus. Enforce statutory regulations and food hygiene policies, ens...