Description
The Sous-Chef will support the chef in running restaurant service, maintaining food quality and technical specifications, distributing products, managing staff schedules, handling orders and inventory, enforcing hygiene and safety rules, and ensuring equipment functions properly. The role reports to the chef or, in their absence, to the operations manager, and requires a culinary qualification, at least two years of sous-chef experience, strong organizational and team-management skills, rigor, computer proficiency, and an interest in progressing to a chef position.
