Sous Chef

SUMMARY:
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POSITION INFO:

Sous Chef | Kempton Park | Permanent

Step into a pivotal kitchen leadership role within a fast-paced hotel environment. This is an opportunity to sharpen your craft while driving consistency, quality, and operational excellence.

As Sous Chef, you will support the Executive Chef in overseeing daily kitchen operations across multiple outlets. You will play a hands-on role in food preparation, service execution, team supervision, and maintaining high standards across all aspects of the kitchen. This role requires someone who thrives under pressure, leads by example, and is passionate about delivering exceptional culinary experiences in a high-volume setting.

You will be responsible for ensuring consistency in food quality, managing kitchen workflows, supporting cost control initiatives, and maintaining strict adherence to hygiene and safety regulations. From banqueting functions to daily service, your ability to coordinate and execute seamlessly will be key to success.

Our client is a well-established hospitality group operating within a dynamic hotel environment, known for delivering quality guest experiences and maintaining high operational standards across its culinary offerings.

What You’ll Do

• Support daily kitchen operations across all service areas
• Ensure consistency in food quality, presentation, and portion control
• Take full responsibility for kitchen operations in the absence of the Executive Chef
• Oversee food preparation and service during peak periods
• Supervise, mentor, and support kitchen staff
• Assist with stock ordering, control, and waste minimisation
• Maintain compliance with HACCP and health and safety regulations
• Support banqueting and large-scale event execution

What You Bring

• Culinary Diploma or Professional Cookery qualification
• 3–5 years’ experience in a professional kitchen
• 1–2 years’ experience in a supervisory role at Junior Sous or Sous Chef level
• Experience in hotel, banqueting, or high-volume kitchen environments
• Strong knowledge of HACCP and food safety standards
• Strong leadership, communication, and organisational skills
• Ability to perform under pressure in a fast-paced environment

What Success Looks Like

• Consistent delivery of high-quality dishes across all service areas
• Smooth and efficient kitchen operations during peak service times
• Well-managed, motivated, and high-performing kitchen team
• Effective cost control and minimal waste
• Full compliance with hygiene, safety, and operational standards