Sous Chef

Job Description The Refectory Cafe is seeking a skilled, motivated, and dependable Sous Chef to support the Head Chef in managing daily kitchen operations and delivering consistently high-quality food. The successful candidate will help oversee food preparation, coordinate kitchen staff, maintain excellent food safety standards, and ensure that every dish meets the cafe's quality and presentation expectations. This role requires strong culinary knowledge, practical leadership skills, and the ability to perform effectively in a busy kitchen environment. The Sous Chef will play an important part in menu preparation, inventory management, staff development, and maintaining an organized and efficient kitchen. Key Responsibilities Support the Head Chef in overseeing daily kitchen operations and food production. Supervise kitchen staff and coordinate tasks during preparation and service periods. Prepare, cook, and present dishes according to established recipes and quality standards. Ensure consistency in food taste, portion sizes, freshness, and presentation. Assist with menu planning, seasonal specials, and new dish development. Organize daily preparation schedules and ensure all ingredients are ready for service. Monitor food preparation timelines to maintain smooth kitchen operations. Maintain high standards of food hygiene, cleanliness, and workplace safety. Ensure proper food storage, labeling, rotation, and temperature control. Monitor ingredient stock levels and communicate replenishment requirements. Assist with ordering supplies and maintaining accurate inventory records. Reduce food waste through effective portion control and responsible ingredient usage. Train, guide, and support junior chefs, cooks, and kitchen assistants. Delegate kitchen responsibilities and monitor staff performance. Coordinate with front-of-house staff to ensure accurate and timely food service. Maintain kitchen equipment and report maintenance or repair requirements. Follow food safety regulations and company policies at all times. Help manage kitchen operations during busy service periods. Assist the Head Chef with cost control and efficient resource management. Address food preparation issues and customer feedback professionally. Ensure kitchen stations are properly organized before, during, and after service. Support the Head Chef in maintaining a positive and collaborative kitchen environment. Qualifications and Skills Previous experience as a Sous Chef, Chef de Partie, or in a similar kitchen leadership role. Strong knowledge of professional cooking techniques and food preparation methods. Experience working in a cafe, restaurant, or commercial kitchen environment. Good understanding of menu execution and food presentation standards. Knowledge of food safety, sanitation, and hygiene procedures. Ability to supervise and motivate kitchen team members. Strong organizational and time-management skills. Ability to work efficiently under pressure during busy service periods. Excellent attention to detail and commitment to food quality. Knowledge of ingredient handling, portion control, and stock rotation. Experience assisting with inventory management and kitchen ordering. Ability to follow recipes while maintaining consistency and accuracy. Good communication and teamwork skills. Practical problem-solving and decision-making abilities. Flexibility to work evenings, weekends, and holidays when required. Culinary training or relevant professional qualifications are an advantage. Benefits Competitive compensation based on experience and qualifications. Opportunity to develop culinary and kitchen management skills. Supportive and professional working environment. Opportunities for career development and increased responsibilities. Additional benefits may be available according to company policy and employment terms. Ideal Candidate The ideal candidate is a passionate and organized culinary professional who takes pride in preparing quality food and supp…

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