Senior Sous Chef ( Italian Cuisine Experienced )

•  Lead kitchen operations across multiple sections or outlets, working closely with the Executive Chef. •  Supervise and support Sous Chefs, Junior Sous Chefs, and all kitchen staff kitchen-wide. •  Set and maintain consistent food quality, presentation, and service standards across outlets. •  Oversee budgeting, cost control, stock management, and supplier coordination. •  Ensure full compliance with food safety, hygiene, and health regulations across all kitchens. •  Lead menu development, seasonal updates, and new dish approval with the Executive Chef. •  Support recruitment, training programs, and performance management for the wider kitchen team. •  Culinary diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of kitchen experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.

•  Culinary diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of kitchen experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.

Job Brief We are looking for an experienced Senior Sous Chef to take a lead role in managing kitchen operations across multiple sections or outlets. You will support the Executive Chef in strategic planning, oversee other Sous Chefs, and ensure consistent quality, safety, and cost control kitchen-wide. This role suits a seasoned chef ready for a senior leadership position. Key Responsibilities •  Lead kitchen operations across multiple sections or outlets, working closely with the Executive Chef. •  Supervise and support Sous Chefs, Junior Sous Chefs, and all kitchen staff kitchen-wide. •  Set and maintain consistent food quality, presentation, and service standards across outlets. •  Oversee budgeting, cost control, stock management, and supplier coordination. •  Ensure full compliance with food safety, hygiene, and health regulations across all kitchens. •  Lead menu development, seasonal updates, and new dish approval with the Executive Chef. •  Support recruitment, training programs, and performance management for the wider kitchen team. •  Culinary diploma or degree required; kitchen management or hospitality management training is a strong plus. •  At least 10 to 12 years of kitchen experience, including several years as a Sous Chef or similar role. •  Excellent leadership, budgeting, and strategic planning skills; able to manage multiple sections or outlets.