A highly motivated and skilled Sous Chef with a strong track record across fine-dining, casual dining, and high-volume banqueting environments. Starting as a Kitchen Porter, they quickly progressed through the kitchen hierarchy, demonstrating adaptability, technical expertise, and leadership across all sections, including pastry, sauces, larder, starters, mains etc.
Most recently a Sous Chef in a boutique hotel, they oversee a small brigade, ensuring consistent delivery of high-quality dishes, staff training, ordering, and menu development. Previous roles include Junior Sous Chef and Chef de Partie positions in busy restaurants and hotels, managing teams of up to 20 chefs and handling cover volumes from 100 to over 1,000 per day for a variety of services.
Known for their calm, organised approach, attention to detail, and ability to deliver under pressure, they are now seeking a challenging role where they can contribute creatively, develop teams, and maintain the highest culinary standards.
Key Strengths:
Sous Chef and Junior Sous Chef leadership experience
Menu development and culinary innovation
High-volume kitchen management
Expertise across multiple kitchen sections (pastry, sauces, larder, starters, mains etc)
Staff training, mentoring, and team development
Food safety, hygiene, and regulatory compliance
Adaptability across fine-dining, casual, and banqueting environments
Talent Search.
Job Title:
Sous Chef
Candidate:
17811503
Work Type:
Hotels & Restaurants
Industry:
Sous Chef
Salary :
40000
Availability:
4 Weeks Notice
Consultant:
Kim Brant
Contact Email: