As Sous Chef you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, or vegetables. Your main responsibilities are:

  • Preparing, cooking and presenting high quality dishes within the speciality section;
  • Assisting the Head Chef in creating menu items, recipes and developing dishes;
  • Preparing meat and fish;
  • Assisting with the management of health and safety;
  • Assisting with the management of food hygiene practices;
  • Managing and training any Commis Chefs;
  • Monitoring portion and waste control;
  • Overseeing the maintenance of kitchen and food safety standard.

Please send your application and CV to Director and General Manager, Elgan Roberts at

Application Form