Sous Chef – Full‑time Restaurant Leadership Role

About the role

The Sous Chef will lead both front‑of‑house and back‑of‑house teams, ensuring smooth daily operations and high customer satisfaction in a busy full‑service restaurant.

Key responsibilities

• Train, retrain and supervise FOH & BOH staff, enforcing SOPs.
• Maintain high levels of customer service, handling complaints and feedback.
• Analyse sales trends, control labour, food and overhead costs to maximise profitability.
• Oversee inventory, supplies, equipment and compliance with health & safety regulations.
• Collaborate on menu planning and development, considering customer preferences, seasonality and cost.
• Monitor food quality, presentation and service standards.
• Foster a positive team environment, encouraging teamwork and employee retention.
• Prepare regular reports on sales, expenses and staff performance.

Required profile

• Minimum 3 years experience managing a restaurant outlet with strong culinary skills.
• Excellent leadership, communication and organisational abilities.
• Detail‑oriented, passionate about high‑quality cooking, with strong taste and smell senses.
• Reliable, punctual, enthusiastic and able to work long hours in a fast‑paced environment.
• Available to work weekends, public holidays and variable hours as per opening times.

Required skills

• Chinese wok cooking skills.

What we offer

• Medical and insurance coverage.
• Staff discounts and meals provided.
• Opportunities for career development.