Purpose of the Role To support the Head Chef in managing kitchen operations, supervising the team, and ensuring food is prepared to a high standard, while stepping up to lead the kitchen during the Head Chef's absence.

Key Responsibilities:

• Supervise daily kitchen operations alongside the Head Chef.
• Oversee and support chefs on all sections to maintain quality and speed.
• Help plan menus and contribute ideas for new dishes and specials.
• Monitor portion sizes, reduce waste, and maintain stock levels.
• Ensure compliance with food hygiene, allergen control, and health & safety.
• Train and develop junior kitchen staff.
• Take charge of kitchen operations in the Head Chef's absence.

Skills & Experience Required:

• Previous experience as a Sous Chef or strong Chef de Partie in a busy kitchen.
• Solid knowledge of kitchen operations and food preparation techniques.
• Strong organisation and leadership skills.
• Good understanding of food safety and allergen management.

Qualifications (Preferred)

• NVQ / SVQ Level 2 or 3 in Professional Cookery.
• Food Hygiene Level 2 or 3.
• HACCP training. Key Personal Attributes
• Reliable and confident decision-maker.
• Team-oriented with good communication skills.
• Calm under pressure with a positive attitude.
• Keen to grow and develop professionally.