Sous Chef

Qualifications & Requirements

• Relevant culinary qualification from a recognised institution
• Minimum 4–5 years’ experience in a professional kitchen environment
• Proven experience in 4–5 star hotels, lodges, or fine-dining establishments
• Strong knowledge of modern culinary techniques and food trends
• Solid understanding of HACCP, food safety, and hygiene regulations
• Experience in stock control, ordering, and food costing
• Ability to lead and motivate a diverse kitchen team
• Willingness to work shifts, weekends, and public holidays
• High attention to detail and presentation standards

• Strong leadership and team management skills
• Excellent organisational and time management abilities
• Creativity and passion for food
• Ability to work under pressure in a fast-paced environment
• Strong problem‑solving skills
• Excellent communication skills
• High level of professionalism and work ethic