Description
The Sous Chef supports the Chef and manages the kitchen in the absence of the Chef, overseeing cooking processes, staff motivation and scheduling, performance management, training, recipe development, waste and portion control, purchasing, HACCP compliance, fire safety, and kitchen cleanliness. The role requires at least three years of relevant managerial kitchen experience, HACCP certification, modern cooking knowledge, English fluency, and legal authorization to work in the United Kingdom.
