Sous Chef (Female)
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Key skills for this role
About the Role
Develop and execute bespoke menus, manage kitchen operations, ensure food safety compliance, and lead a small kitchen team in luxury hospitality.
Key Skills for This Role
Responsibilities
- Develop seasonal, nutritionally balanced and bespoke menus
- Prepare exceptional breakfasts, lunches, dinners and private event menus
- Plan, coordinate and execute intimate and large scale private functions, bespoke tasting menus and off site catering
- Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance
- Implement and monitor compliance with food safety, hygiene and health regulations
- Source seasonal ingredients, conduct stock control, maintain inventory records and order supplies cost effectively
- Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans
- Ensure all culinary output meets highest standards of presentation, portion control and quality
Requirements
- Professional culinary qualification
- Substantial proven experience as a Head Chef, Private Chef or in high end fine dining / luxury hospitality environments
- Strong knowledge of modern culinary techniques, international cuisines and dietary requirements
- Demonstrable experience planning and executing private events and bespoke menus
- Proven leadership skills with experience managing, training and motivating a small kitchen team
- Excellent knowledge of food safety, hygiene standards and HACCP processes
- Strong organisational skills, attention to detail and ability to work independently
Full Job Posting
Key Responsibilities
- Menu planning & culinary delivery – Develop seasonal, nutritionally balanced and bespoke menus. Prepare exceptional breakfasts, lunches, dinners and private event menus with consistently high presentation and flavour standards.
- Private events & entertaining – Plan, coordinate and execute intimate and large scale private functions, bespoke tasting menus and off site catering as required.
- Kitchen management – Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance.
- Food safety & compliance – Implement and monitor compliance with all food safety, hygiene and health regulations (including HACCP principles where applicable).
- Procurement & stock control – Source the finest seasonal ingredients, conduct stock control, maintain accurate inventory records and order supplies cost effectively.
- Nutrition & special diets – Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans.
- Presentation & standards – Ensure all culinary output meets the highest standards of presentation, portion control and quality consistent with a luxury private property.
Requirements
- Professional culinary qualification and substantial proven experience as a Head Chef, Private Chef or in high end fine dining / luxury hospitality environments.
- Strong knowledge of modern culinary techniques, international cuisines and dietary requirements (allergies, vegan, awareness where applicable).
- Demonstrable experience planning and executing private events and bespoke menus.
- 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, attention to detail and the ability to work independently with initiative.
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