Sous chef

The role of a sous chef is central to maintaining high culinary standards and ensuring the kitchen operates efficiently. Working closely with the Head Chef, the sous chef helps deliver exceptional food quality by overseeing every stage of production, from preparation through to service, while ensuring full compliance with HACCP procedures and food safety regulations. They are responsible for preparing and cooking dishes to the highest standard, with a strong focus on consistency, portion control, correct storage methods, allergen awareness, and minimizing waste.

Attention to presentation is equally important, ensuring that every dish meets the venue's picture specifications before it leaves the kitchen. Clear communication with front-of-house staff is essential, enabling accurate menu knowledge and the smooth handling of special requests. The sous chef also contributes to menu planning and costing, helping to maintain cost-effective operations and achieve financial targets. In addition to supervising a designated kitchen section, the sous chef ensures cleanliness standards are upheld, deliveries are checked, and equipment is used and maintained correctly.

Health and safety remain a top priority, with responsibility for reporting hazards, accidents, or hygiene concerns. As a leader within the brigade, the sous chef supports and guides less experienced team members, promoting a collaborative and productive kitchen culture while remaining flexible enough to assist across different sections when required.

• Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• Ensure the HACCP procedure according to the company food safety management is maintained and complied with.
• Prepare and cook sufficient food to meet guests needs.
• Prepare and cook sufficient food keeping wastage to a minimum.
• Ensure food is prepared to the required standards, checking taste, presentation and quality.
• Ensure food is served promptly and work is carried out quickly and efficiently to keep up in busy periods.
• Ensure all food sent out is correctly garnished in line with the picture specification.
• Ensure portion control, preparation and storage methods, labelling and wastage is carried out correctly at all times.
• Ensure you have knowledge of all food allergens in order to advise front of house.
• Ensure correct food temperatures.
• Check deliveries, ensuring correct items to the desired quality have been delivered, report any quality issues to head chef.
• Work with the head chef in planning menus, the costing of these menus, ensuring the operation is run cost effectively and meeting relevant targets.
• Communicate effectively with front of house staff with regards to menu items, content of dishes and special requests.
• Ensure the effective control of a specific station within the kitchen.
• Assist in completion of all relevant paperwork, production and wastage sheets, cleaning records, food hygiene regulations and all other relevant papers.
• Ensure all food orders are placed in a timely manner following Compass food ordering procedures.
• Assist the head chef with stock taking process on a weekly basis.
• Plan and build match day and meeting & events labour planners - ensuring budgets are managed correctly in line with variable labour cost margins.
• Make sure that you meet all legal and company requirements for fire, safety and hygiene procedures.
• Look out for any problems with health and safety and report them to the head of department.
• Maintain all equipment within the catering operation through due care and diligence.
• Correctly using equipment, wearing personal protective equipment when necessary and in accordance with health and safety regulations.
• Report HSE hazards, accidents, incidents, illness, or disease to their line manager.
• Maintain temperature records, reporting any issues to your line manager.
• Ensure that work areas are always kept clean when not in use.
• Ensure you comply with uniform requirements and personal hygiene regulations.
• Be responsible for monitoring and recording the day-to-day production schedule.
• Able to lead a culinary team on event and non-event…