About the role

Acts as second-in-command to the Executive Chef — running daily kitchen operations, coordinating sections and stepping into the Executive Chef role in their absence.

Key duties & responsibilities

• Run daily kitchen briefings and line checks.
• Plan section mise-en-place; ensure timely service.
• Inspect deliveries for quality and temperature.
• Train and assess Chefs de Partie on recipes and plating.
• Cover any section on the line during service.
• Manage kitchen rota and overtime control.
• Enforce HACCP; maintain critical control point logs.
• Co-create new dishes with the Executive Chef.

What you'll need

• Culinary diploma or HND Catering & Hotel Management.
• Minimum 7 years culinary experience; 2 years as Junior Sous / CDP in a 4/5-star kitchen.
• HACCP Level 3; Food Safety; First Aid.

Technical skills

Soft skills

Certifications

• HACCP Level 3; Food Safety; First Aid.

Key performance indicators

• Ticket time ≤ 18 mins (mains).
• Section food cost variance < 2%.
• Zero HACCP non-conformities in section.
• Staff certification refresh rate 100%.

Working conditions

Hot kitchen, long shifts, exposure to sharp/hot equipment.

Career path

Senior Sous Chef → Executive Sous Chef → Executive Chef.