Location: Telford
Position Summary: The Sous Chef is the second-in-command in the kitchen, responsible for assisting the Executive Chef in managing all culinary operations. This role involves supervising kitchen staff, ensuring food quality and consistency, maintaining hygiene standards, and supporting menu development. The Sous Chef plays a key leadership role in day-to-day operations and acts as the kitchen head in the absence of the Executive Chef.
Key Responsibilities
Culinary Operations
Assist the Executive Chef in overseeing daily kitchen operations.
Supervise food preparation, cooking, and presentation across all sections.
Ensure consistency in taste, portioning, and presentation according to standards.
Support menu planning, recipe development, and special promotions.
Team Leadership & Training
Lead, train, and motivate kitchen staff to deliver high-quality output.
Delegate tasks and monitor performance across kitchen sections.
Support recruitment, scheduling, and staff development.
Quality Control & Hygiene
Ensure compliance with health, hygiene, and safety regulations (HACCP standards).
Monitor food storage, inventory rotation, and proper use of ingredients.
Conduct regular checks on kitchen cleanliness, equipment, and work practices.
Cost & Inventory Management
Assist in controlling food costs and minimizing wastage.
Manage stock levels, requisitions, and supplier coordination.
Support budgeting and cost control initiatives.
Guest Experience & Events
Collaborate with F&B teams to deliver exceptional guest dining experiences.
Support banquets, catering, and special events with tailored menus.
Handle guest requests for special dietary requirements or custom dishes.
Leadership in Absence of Executive Chef
Take full charge of kitchen operations when the Executive Chef is absent.
Ensure smooth service during peak hours and special functions.
Skills & Competencies
Strong culinary skills and broad knowledge of cuisines.
Leadership and people management abilities.
Excellent organizational and time management skills.
Creativity in menu design and food presentation.
Financial awareness (costing, budgeting, wastage control).
Ability to remain calm and decisive under pressure.
Qualifications
Culinary degree/diploma from a recognized institution preferred.
5–7 years of progressive kitchen experience, with at least 2–3 years in a supervisory role.
Experience in hotels, resorts, or fine dining establishments.
Knowledge of HACCP and food safety regulations.
Flexibility to work shifts, weekends, and holidays.