Job Advert Summary\u00a0\u00a0 \u00a0<\/p>\n
\tThe Sous Chef plays a key leadership role in supporting the Executive Chef in the day-to-day management of the kitchen. This position is responsible for ensuring exceptional food quality, consistency, and presentation, while maintaining high standards of hygiene, safety, and operational efficiency. The ideal candidate is passionate about plant-based cuisine, thrives in a fast-paced environment, and is committed to delivering a world-class culinary experience aligned with the sanctuary\u2019s standards and guest expectations<\/p>\n
Minimum Requirements\u00a0\u00a0 \u00a0<\/p>\n
\tProven experience as a Sous Chef or in a similar senior kitchen role.
\n\tStrong experience and passion for plant-based cuisine (essential).
\n\tCreative flair with a keen eye for detail and presentation.
\n\tStrong leadership and team management skills.
\n\tExcellent organisational and time-management abilities.
\n\tHigh standards of professionalism and personal presentation.
\n\tStrong customer service orientation and understanding of guest expectations.
\n\tAbility to work effectively under pressure in a fast-paced environment.
\n\tPositive attitude with a collaborative, team-focused approach.
\n\tFlexible and willing to work shifts, weekends, and public holidays.
\n\tDemonstrates integrity and acts in the best interest of the company at all times<\/p>\n
Duties and Responsibilities\u00a0\u00a0 \u00a0<\/p>\n
\tSupport the Executive Chef in overseeing daily kitchen operations and food production.
\n\tEnsure all company policies, procedures, and standard operating procedures (SOPs) are consistently adhered to.
\n\tMaintain the highest standards of food quality, taste, and presentation, while staying up to date with current culinary trends\u2014particularly in plant-based cuisine.
\n\tCoordinate and manage food preparation schedules in line with business levels, events, and occupancy.
\n\tSupervise, guide, and support kitchen staff to ensure consistent delivery and performance.
\n\tEnforce hygiene, health, and safety standards in accordance with HACCP requirements.
\n\tAssist in setting kitchen goals and proactively identify and resolve operational challenges.
\n\tTrain and develop team members on menu items, preparation techniques, and presentation standards.
\n\tManage stock control, including monthly stock takes and ordering based on forecasted business levels.
\n\tFoster strong working relationships with other departments to ensure seamless guest experiences.
\n\tEnsure all kitchen staff adhere to uniform and grooming standards.
\n\tMaintain a clean, organised, and hygienic kitchen environment at all times.
\n\tStep into the role of Executive Chef in their absence.
\n\tPerform any additional duties as required by management<\/p>\n
Deadline:18th June,2026<\/p>\n
go to method of application \u00bb<\/p>\n
Apply via company website ( ) or<\/p>\n
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