Sous Chef - Burger Concept

About the role

BHND is an elevated burger concept focused on doing one product exceptionally well, using top-tier produce, open-fire cooking and trained hospitality in a refined counter setting. The Sous Chef supports the Head Chef in overseeing daily kitchen operations and ensures high standards of food quality, consistency and presentation across assigned venues, acting as second-in-command.

Key responsibilities

• Assist in managing daily kitchen operations, keeping workflow smooth and adhering to recipes, portion sizes and presentation standards
• Oversee mise en place, service and production to maintain consistent quality across all kitchen sections
• Implement the Head Chef's menus while ensuring taste, freshness and presentation standards; run regular tastings and monitor kitchen performance
• Lead and motivate kitchen staff during service, providing ongoing training, coaching and feedback
• Supervise ordering, receiving and stock rotation, and help control food costs, minimise waste and ensure accurate portioning
• Ensure compliance with food safety and hygiene regulations, including HACCP and internal standards, and keep kitchens clean and organised
• Work with the Head Chef, restaurant management and service teams, and give input on menu planning, specials and operational improvements

Required profile

• Diploma or degree in Culinary Arts or a related field
• Minimum 5-7 years of culinary experience, including at least 2 years in a supervisory or Sous Chef role
• Proven experience in cost management and inventory control

Required skills

• Strong knowledge of kitchen operations, production flow and menu execution
• Hands-on experience in Japanese cuisine, including traditional ingredients, preparation techniques and presentation standards