Employer: Bright Placements Job SummaryThe Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards. Duties and ResponsibilitiesAssist the Executive Chef in overseeing daily kitchen operationsSupervise, train, and motivate kitchen staff to maintain high culinary standardsEnsure consistent food quality, portion control, and presentation in line with 4–5 star expectationsAssist with menu planning, costing, and recipe developmentMaintain strict adherence to food safety, hygiene, and HACCP standardsMonitor stock levels, ordering, receiving, and storage of food suppliesAssist with cost control, waste management, and food cost targetsEnsure kitchen cleanliness and organisation at all timesStep in for the Executive Chef during absence or leaveCoordinate service during busy periods and special eventsEnsure dietary requirements and special guest requests are metAssist with staff rosters and kitchen discipline where requiredEnsure compliance with health, safety, and company policiesMaintain equipment and report maintenance issues promptlyParticipate in training, tastings, and quality control checksPerform any reasonable duties as requested by senior management Qualifications & RequirementsRelevant culinary qualification from a recognised institutionMinimum 4–5 years’ experience in a professional kitchen environmentProven experience in 4–5 star hotels, lodges, or fine-dining establishmentsStrong knowledge of modern culinary techniques and food trendsSolid understanding of HACCP, food safety, and hygiene regulationsExperience in stock control, ordering, and food costingAbility to lead and motivate a diverse kitchen teamWillingness to work shifts, weekends, and public holidaysHigh attention to detail and presentation standards Key Skills & CompetenciesStrong ... Job Summary The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the consistent delivery of high-quality cuisine that meets 4–5 star standards. This role involves hands-on cooking, staff supervision, menu execution, and maintaining exceptional hygiene, safety, and presentation standards.   Duties and Responsibilities Assist the Executive Chef in overseeing daily kitchen operations Supervise, train, and motivate kitchen staff to maintain high culinary standards Ensure consistent food quality, portion control, and presentation in line with 4–5 star expectations Assist with menu planning, costing, and recipe development Maintain strict adherence to food safety, hygiene, and HACCP standards Monitor stock levels, ordering, receiving, and storage of food supplies Assist with cost control, waste management, and food cost targets Ensure kitchen cleanliness and organisation at all times Step in for the Executive Chef during absence or leave Coordinate service during busy periods and special events Ensure dietary requirements and special guest requests are met Assist with staff rosters and kitchen discipline where required Ensure compliance with health, safety, and company policies Maintain equipment and report maintenance issues promptly Participate in training, tastings, and quality control checks Perform any reasonable duties as requested by senior management   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   Key Skills & Competencies 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