Sous Chef - Female

Overview

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• **Kitchen support & culinary delivery** – Assist with development and delivery of seasonal, nutritionally balanced and bespoke menus. Prepare breakfasts, lunches, dinners and private event menus to consistently high standards of flavour and presentation.
• **Service management** – Oversee mise en place, cooking, plating and pass service in the Head Chef’s absence; ensure timely delivery of all courses and maintain portion control and quality standards throughout service.
• **Private events & entertaining** – Plan, coordinate and execute intimate and larger private functions, bespoke tasting menus and off‑site catering when required, paying close attention to client requirements and presentation.
• **Team leadership** – Supervise, train and mentor junior kitchen staff; allocate duties, maintain morale and ensure consistent standards across the team.
• **Food safety & compliance** – Implement and monitor adherence to food safety, hygiene and health regulations (including HACCP principles where applicable); maintain accurate records and ensure a safe, hygienic kitchen environment at all times.
• **Procurement & stock control** – Assist with sourcing seasonal, high‑quality ingredients, conduct stock checks, maintain inventory records and place orders in a cost‑effective manner while ensuring quality standards are met.
• **Special diets & nutrition** – Prepare dishes that meet allergies, religious or medical dietary requirements and bespoke nutritional plans, liaising with nutritionists or medical staff where necessary.
• **Equipment & maintenance** – Ensure kitchen equipment is used correctly and maintained; report faults and coordinate timely repairs to avoid service interruptions.
• **Presentation & standards** – Maintain the highest standards of presentation, taste and consistency appropriate to a luxury private property.

Requirements

• Professional culinary qualification with substantial proven experience in high‑end fine dining, luxury hospitality, private chef or head chef roles.
• Strong technical knowledge of modern culinary techniques, international cuisines and a clear understanding of dietary requirements (allergies, vegan, halal/ kosher awareness where applicable).
• Demonstrable experience planning and executing private events and bespoke menus to a high standard.
• Proven leadership skills with experience managing, training and motivating a small kitchen team.
• Excellent knowledge of food safety, hygiene standards and HACCP processes; relevant certifications preferred.
• Strong organisational skills, meticulous attention to detail and the ability to work independently and use initiative.
• Flexible approach to working hours, with availability for occasional early starts, evenings, weekends and events.