Our client is seeking a skilled and motivated Sous Chef to join their culinary team. This role supports the Executive Chef and management team in delivering exceptional food quality, maintaining brand standards and leading the kitchen brigade.

Key Responsibilities:

• Kitchen operations: Oversee daily food preparation, hot pass and service delivery.
• Menu creation & innovation: Design new menu ideas, implement seasonal changes and evolve offerings into something unique and memorable.
• Food costing & stock control: Manage stock takes, budgets and minimize wastage.
• Team leadership: Supervise and develop Junior Sous Chefs, Chefs de Partie and Commis Chefs.
• Compliance: Ensure food safety, occupational health, and audit standards are met.
• Financial controls: Order supplies cost-effectively, process dockets accurately, and align food production with occupancy levels.
• Service excellence: Collaborate with management, respond to guest feedback and uphold brand standards.