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Sous Chef

As a Sous Chef you will be the first assistant to the Head Chef or Executive Chef and as such will carry out many of the responsibilities expected of this role. This will generally include maintaining high standards of food and service, managing inventory and food portion size, Kitchen Brigade management and implementing correct Health and Safety procedures, negotiating prices with suppliers to ensure the lowest cost of sale figures are achieved as well as many other duties. You may also have the opportunity to help plan menus with the Head Chef or Executive Head Chef.

The qualities required to be a good Sous Chef include an understanding of profit margins and buying, keeping a cool head under pressure, a willingness and talent to delegate effectively, be physically fit as you’ll be expected to work long hours and be on your feet most of the time, a good-work ethic and a passion for cooking. A Junior Sous Chef will generally hold qualifications relevant to the role.

Basic requirements from QHR

We require that all staff can demonstrate the following:

  • The necessary qualifications and experience of a Junior Sous Chef and be able to demonstrate this. A willingness to work hard as an integral part of a successful Back of House Kitchen Brigade in a pressured environment.

  • Formal photographic identification (with visa details if applicable), ID card or passport

  • Proof of National Insurance Number

  • Very good communication skills

  • CV identifying relevant work experience and references

  • The ability to work in a team and be flexible with your skills

If you would like to apply for the role of Sous Chef please go to our Apply page, complete the online form and attach your CV. Thank you.

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