Sous Chef – Royal Tea Room

About the role

As the Sous Chef at the Royal Tea Room, you will be the second‑in‑command in a high‑end kitchen, supporting the Chef de Cuisine and leading the culinary team to deliver exceptional dining experiences for guests. You will oversee daily operations, maintain food quality standards, and ensure compliance with safety and hygiene procedures. In the Chef de Cuisine’s absence, you will represent the kitchen in briefings and operational meetings.

Key responsibilities

• Manage and organise the kitchen team to ensure consistent food quality.
• Enforce safety and hygiene guidelines in line with standard operating procedures.
• Coordinate and supervise food preparation, supplies, and inventory.
• Control budgeting and expense management for the kitchen.
• Develop and prepare menus in collaboration with the Executive Chef.
• Attend daily briefings and monthly operational meetings when acting as the kitchen lead.

Required profile

• Diploma in Catering.
• Minimum of 5 years professional kitchen experience.
• Experience as a Sous Chef in a fine‑dining restaurant within a 5‑star hotel environment.
• Proven leadership and team‑management abilities.