Sous Chef

About the role

We are looking for a dynamic Sous Chef to lead the kitchen operations at one of our cinema sites. The role combines culinary expertise with strong operational management to ensure high-quality food service and an excellent guest experience.

Key responsibilities

• Oversee daily kitchen activities, including food preparation, cooking, and plating, in line with VOX standards.
• Manage inventory, food cost, consumables and waste control to meet financial targets.
• Lead, coach and develop the culinary team, handling performance management and training.
• Ensure strict adherence to food safety, hygiene and health-and-safety regulations.
• Maintain staff personal hygiene standards and kitchen cleanliness.
• Adapt menu items to special dietary requirements and optimise yield while minimising waste.
• Keep up-to-date product knowledge, including dietary types, plating and cooking methods.

Required profile

• Minimum 5 years of experience in a Sous Chef or similar culinary leadership role.
• Proven leadership, coaching and communication abilities.
• Ability to manage kitchen operations, inventory, food cost and waste effectively.
• Flexibility to work shifts, weekends and public holidays.
• Internationally recognised food safety certification (HACCP preferred).
• Computer literacy with MS Office and inventory systems.

Required skills

• MS Office Applications
• Culinary leadership
• Food safety regulations
• Waste control

What we offer

• A vibrant, inclusive workplace focused on creating memorable moments for guests.
• Opportunities to work with over 45,000 diverse colleagues across the region.
• Supportive environment that encourages professional growth and development.