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As the second-in-command in the kitchen, the Sous Chef works closely with the Head Chef to oversee the day-to-day running of the kitchen, lead the kitchen team and maintain consistently high standards of food quality, service, hygiene and safety. Previous experience in this role or a similar role is essential. RESPONSIBILITIES: • Supporting the Head Chef: Work closely with the Head Chef to develop menus, create recipes, plan daily specials and maintain the overall culinary standards of the kitchen., • Supervising Kitchen Operations: Oversee the day-to-day running of the kitchen, coordinating and delegating tasks to ensure an efficient and smooth service., • Leading and Developing the Team: Train, support and motivate kitchen staff, providing guidance and ensuring team members consistently follow company procedures and food safety standards., • Food Preparation and Cooking: Take an active role in food preparation and service, demonstrating strong culinary skills and ensuring all dishes are prepared, cooked and presented to the required standard., • Stock and Inventory Management: Monitor stock levels, assist with ordering, ensure correct storage and rotation of ingredients, and minimise waste to help control food costs., • Menu Development: Assist the Head Chef with developing new dishes, seasonal menus, specials and event menus, contributing ideas and maintaining consistency across the menu., • Quality Control: Ensure all food leaving the kitchen meets the required standards for quality, portion size, consistency, taste and presentation., • Hygiene and Food Safety: Maintain excellent standards of cleanliness, hygiene and food safety throughout the kitchen, ensuring all HACCP, COSHH and company procedures are followed., • Kitchen Organisation: Ensure preparation areas, equipment, fridges, freezers and storage areas are clean, organised and maintained to a high standard., • Problem Solving: Remain calm and effective under pressure, resolving issues quickly and making informed decisions to ensure a smooth service., • Communication: Maintain clear communication with the Head Chef, kitchen team and front-of-house team to ensure an efficient and successful service., • Opening and Closing: Assist with the opening and closing of the kitchen, ensuring all relevant cleaning, preparation, stock and safety procedures are completed., • Cost Control and Waste Management: Monitor food usage and wastage, promoting effective portion control and responsible use of ingredients., • Leading by Example: Set a positive example to the kitchen team through professionalism, reliability, good organisation and a strong work ethic.