Sous Chef

About the role

We are looking for a Sous Chef to oversee the day‑to‑day supervision, preparation and service of food in our hotel kitchen. The role ensures the highest culinary standards, strict hygiene controls and smooth operation across all kitchen areas. You will work closely with the Executive Chef and other hotel departments to deliver an unrivalled guest experience.

Key responsibilities

• Control food wastage and manage utility consumption (gas, electricity, water).
• Maintain effective communication with Restaurant, Room Service, Bars and Banqueting departments.
• Ensure refrigerated areas are clean, temperatures recorded and food safety standards met.
• Order, rotate, label and store foodstuffs in compliance with health‑and‑safety procedures.
• Monitor stock levels, minimise waste and achieve targeted food gross profit percentages.
• Recruit, train, schedule and evaluate kitchen staff while keeping payroll within budget.
• Issue and monitor maintenance dockets to keep kitchen equipment safe and functional.
• Analyse market food trends and suggest menu developments within agreed timescales.

Required profile

• Minimum of 5 years experience in a comparable hotel or restaurant kitchen.
• Strong leadership ability and capacity to give precise instructions in the Head Chef’s absence.
• Good physical health and flexibility to work unsocial hours and shift patterns.
• Excellent command of English and ability to work as a team player.

Required skills

• Computer skills.
• NVQ Level 3 (or equivalent) in culinary arts.
• Food hygiene certificate and Food Safety Level 3.
• HACCP awareness.