Sous Chef - Beachside Restaurant

About the role

The Sous Chef is a key member of the culinary leadership team, supporting the Head Chef in running daily kitchen operations and delivering a consistently high standard of cuisine. The role combines hands-on cooking with team supervision, menu development and training, in a dynamic beachside setting.

Key responsibilities

• Support the Head Chef in supervising kitchen operations and coordinating with service and bar teams, keeping dishes consistent in quality and presentation
• Maintain cleanliness and organisation across the kitchen and ensure compliance with health, safety, hygiene and HACCP standards
• Assist with inventory management, supplier coordination and monitoring of food and labour costs
• Contribute ideas for new menu items, follow recipes and presentation standards, and stay up to date on culinary trends
• Help train and mentor kitchen staff, manage scheduling and give feedback on team development
• Support special events, promotions and VIP functions, and address guest concerns about food professionally
• Oversee stewarding and equipment sanitation, and help prepare kitchen reports and records

Required profile

• Minimum 5 years in a high-volume, upscale restaurant or beach club, including at least 2 years as a Sous Chef
• Culinary degree or equivalent professional training preferred
• Strong leadership, communication, organisational and time-management skills
• Ability to stand for long periods, work in a fast-paced kitchen, and work indoors and outdoors
• Flexibility to work shifts, weekends and holidays

Required skills

• Menu development and kitchen operations
• HACCP compliance
• Inventory and cost control