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Role Description
This is a full-time, on-site Sous Chef role based in Exmouth. The Sous Chef supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating according to brand standards. Responsibilities include:
- Leading and training kitchen team members
- Maintaining high levels of food quality and presentation
- Supporting menu development aligned with the dining concept
- Managing stock and ordering
- Ensuring compliance with food safety and hygiene regulations
- Controlling wastage and food costs
- Collaborating closely with front-of-house teams to deliver a seamless guest experience
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Qualifications
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- Professional culinary training or equivalent experience in a high-quality restaurant or hotel kitchen
- Strong skills in food preparation, cooking techniques, and modern plating, with a focus on consistency and quality
- Experience in supervising kitchen staff, providing training, and supporting a positive, inclusive team culture
- Knowledge of food safety standards, HACCP procedures, and kitchen hygiene best practices
- Ability to manage inventory, support ordering, and contribute to cost control and waste reduction
- Good communication skills and the ability to work collaboratively with front-of-house and management teams
- Flexibility to work shifts, including evenings, weekends, and holidays as required by hospitality operations
- Passion for hospitality, guest satisfaction, and creating memorable dining experiences
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