Sous Chef

About the role

We are seeking a motivated Sous Chef to join a hotel kitchen in Bromley, South East England. Reporting to the Executive Head Chef, you will help manage daily kitchen operations across restaurant, events and banqueting services.

Key responsibilities

• Support the Executive Head Chef in day‑to‑day kitchen management and take charge in their absence.
• Ensure compliance with HACCP, food safety, allergen management and cleaning schedules.
• Maintain high standards of food quality, consistency and presentation for all services.
• Supervise, train and mentor the kitchen brigade, fostering a collaborative team culture.
• Manage stock levels, ordering and deliveries using Procure Wizard, Rota Ready and Food Alert systems.
• Control costs through effective stock rotation, waste reduction and accurate record‑keeping.
• Oversee batch preparation, portion control and service execution.

Required profile

• Level 3 Food Safety, Level 3 Allergen Management and Food Production qualification (NVQ Level 3 or equivalent).
• Proven supervisory experience as a Sous Chef or strong Chef de Partie.
• Positive, team‑oriented attitude with strong leadership qualities.
• Professional, reliable and passionate about food quality and continuous improvement.
• Committed to training, mentoring and developing team members.

Required skills

• Proficiency with kitchen computer systems (e.g., Procure Wizard, Rota Ready, Food Alert).
• Knowledge of HACCP, food safety and allergen management procedures.
• Stock control and purchasing experience.