Senior Sous Chef

About the role

The Senior Sous Chef works directly with the Head Chef to drive kitchen excellence in a high‑volume premium dining environment. You will ensure every plate meets brand standards for taste, presentation and consistency while supporting cost control and team development.

Key responsibilities

• Maintain brand standards for all dishes, ensuring taste, presentation and consistency.
• Oversee kitchen sections, preparing the team for service and managing workflow.
• Lead, coach and train kitchen staff, fostering a high‑performing team.
• Control food cost, waste and inventory, meeting financial targets.
• Ensure HACCP compliance and uphold hygiene and safety standards.
• Support menu development, implementation and continuous improvement.

Required profile

• 5–7 years of experience in premium or fine‑dining kitchens.
• 2–3 years in a Sous Chef or Senior Sous Chef role, preferably in a steakhouse.
• Experience with international premium steakhouse brands or luxury hotel dining.
• Culinary degree or equivalent professional training.

Required skills

• Meat cutting and grilling techniques.
• HACCP compliance and kitchen hygiene standards.
• Food cost control and inventory management.
• Menu development and implementation.
• Strong knowledge of kitchen SOPs.