Sous Chef at Newmark Hotels

Job Advert Summary    

• The Sous Chef plays a key leadership role in supporting the Executive Chef in the day-to-day management of the kitchen. This position is responsible for ensuring exceptional food quality, consistency, and presentation, while maintaining high standards of hygiene, safety, and operational efficiency. The ideal candidate is passionate about plant-based cuisine, thrives in a fast-paced environment, and is committed to delivering a world-class culinary experience aligned with the sanctuary’s standards and guest expectations

Minimum Requirements    

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Strong experience and passion for plant-based cuisine (essential).
• Creative flair with a keen eye for detail and presentation.
• Strong leadership and team management skills.
• Excellent organisational and time-management abilities.
• High standards of professionalism and personal presentation.
• Strong customer service orientation and understanding of guest expectations.
• Ability to work effectively under pressure in a fast-paced environment.
• Positive attitude with a collaborative, team-focused approach.
• Flexible and willing to work shifts, weekends, and public holidays.
• Demonstrates integrity and acts in the best interest of the company at all times

Duties and Responsibilities    

• Support the Executive Chef in overseeing daily kitchen operations and food production.
• Ensure all company policies, procedures, and standard operating procedures (SOPs) are consistently adhered to.
• Maintain the highest standards of food quality, taste, and presentation, while staying up to date with current culinary trends—particularly in plant-based cuisine.
• Coordinate and manage food preparation schedules in line with business levels, events, and occupancy.
• Supervise, guide, and support kitchen staff to ensure consistent delivery and performance.
• Enforce hygiene, health, and safety standards in accordance with HACCP requirements.
• Assist in setting kitchen goals and proactively identify and resolve operational challenges.
• Train and develop team members on menu items, preparation techniques, and presentation standards.
• Manage stock control, including monthly stock takes and ordering based on forecasted business levels.
• Foster strong working relationships with other departments to ensure seamless guest experiences.
• Ensure all kitchen staff adhere to uniform and grooming standards.
• Maintain a clean, organised, and hygienic kitchen environment at all times.
• Step into the role of Executive Chef in their absence.
• Perform any additional duties as required by management