Sous Chef

Bromley Court Hotel; Bromley; On-site; GBP 30,000 - 40,000; Full time

Benefits offered by this job

Career development opportunities

Supportive team environment

Exposure to varied operations

Job summary

A distinguished 4-star hotel in Bromley seeks a skilled Sous Chef to support the Executive Head Chef in managing kitchen operations. The ideal candidate will have supervisory experience, maintain high culinary standards, and ensure compliance with safety procedures. Knowledge of kitchen management systems like Procure Wizard and strong leadership skills are essential. The role offers opportunities for career development and a supportive team environment.

Qualifications

• Proven experience in a supervisory kitchen role (Sous Chef or strong Chef de Partie).
• Demonstrable experience leading teams and managing service effectively.

Responsibilities

• Support the Executive Head Chef in the day‑to‑day running of all kitchen operations.
• Ensure compliance with kitchen procedures including HACCP and Food Safety.
• Maintain high standards of food quality and presentation across all services.

Skills

Kitchen management

Team leadership

Food safety compliance

Procure Wizard

Time management

Education

Level 3 Food Safety

Level 3 Allergen Management

Food Production qualification (NVQ Level 3)

Tools

Procure Wizard

Rota Ready

Food Alert

Job description

Sous Chef

Hotel Overview

The Bromley Court Hotel is a distinguished 4-star privately owned hotel, set within two acres of beautifully landscaped gardens. Under the same family ownership since 1931, the hotel combines historic charm with modern amenities. Featuring 111 air‑conditioned bedrooms—including a selection of standard and executive rooms. The hotel offers extensive conference and banqueting facilities for up to 180 guests. A popular venue for weddings and licensed civil ceremonies, it is known for delivering exceptional guest experiences.

Our Garden Restaurant provides breakfast, lunch and dinner service during weekdays, along with afternoon tea. A traditional three‑course Sunday lunch menu is offered on Sundays. Room service menu includes snacks, light bites and items of the all‑day dining menu.

Job Summary

We are seeking a skilled and organised Sous Chef to support the Executive Head Chef in the daily management of the kitchen. This role is ideal for a strong team player who thrives in a fast‑paced environment, demonstrates excellent kitchen management practices, and is confident using computer‑based systems, including purchasing platforms such as Procure Wizard.

The Sous Chef will play a key role in maintaining high culinary standards, ensuring efficient kitchen operations, and supporting the development of the brigade.

Reporting to: Executive Head Chef

Key Liaisons: GM, DGM, Operations Manager, Restaurant & Bars Manager, Conference and Banqueting Manager

Direct Reports: Junior Sous Chef, Chef de Partie, Commis Chefs, Kitchen Porters

Operational & Kitchen Management

• Support the Executive Head Chef in the day‑to‑day running of all kitchen operations.
• Ensure full compliance with kitchen procedures, including HACCP, Food Safety, allergen management, and cleaning schedules.
• Maintain high standards of food quality, consistency, and presentation across all services.
• Take responsibility for the kitchen in the absence of the Executive Head Chef.
• Ensure all Standard Operating Procedures (SOPs) are followed consistently.

Teamwork & Leadership

• Foster a strong team culture through collaboration, clear communication, and leading by example.
• Supervise and support the kitchen brigade during service.
• Assist in training, mentoring, and developing team members.
• Contribute to performance management and team development initiatives.

Stock Control, Purchasing & Systems

• Manage stock levels, ordering, and deliveries in line with business needs.
• Utilise purchasing and rota systems effectively, including:
  • Procure Wizard (purchasing and stock control)
  • Rota Ready (labour scheduling)
  • Food Alert (compliance and due diligence)
• Ensure accurate record‑keeping for stock, invoices, and compliance documentation.
• Support cost control through effective stock rotation and waste reduction.

Food Production & Standards

• Oversee food production including batch preparation, portion control, and service execution.
• Ensure all dishes meet required specifications and quality standards.
• Assist with menu planning and development in line with seasonal and business requirements.

KPIs & Accountability

• Support delivery of key financial and operational targets, including:
  • Food cost and gross profit margins
  • Waste reduction targets
  • Labour cost control (in collaboration with senior chefs)
  • Food safety and compliance audit results
• Take accountability for maintaining high standards and contributing to continuous improvement.

Qualifications & Experience

• Essential:
  • Level 3 Food Safety
  • Level 3 Allergen Management
  • Food Production qualification (NVQ Level 3 or equivalent)
• Proven experience in a supervisory kitchen role (Sous Chef or strong Chef de Partie).
• Demonstrable experience leading teams and managing service effectively.

Skills & Competencies

• Strong understanding of kitchen management procedures and compliance standards.
• Confident computer user with experience in digital kitchen systems.
• Experience with Procure Wizard, RotaReady, and Food Alert highly desirable.
• Excellent organisational and time management skills.
• Strong attention to detail and commitment to standards.
• Ability to work under pressure in a fast‑paced environment.

Personal Attributes

• Positive, team‑oriented approach with strong leadership qualities.
• High level of professionalism and reliability.
• Passion for food quality and continuous improvement.
• Committed to training, mentoring, and developing others.

What We Offer

• Opportunity to work in a well‑established, family‑owned 4‑star hotel.
• Supportive team environment with a strong focus on collaboration.
• Career development and progression opportunities.
• Exposure to a varied operation including restaurant, events, and banqueting.

Additional Duties

• Adhere to all hotel policies, procedures, and health & safety standards.
• Act as a role model for Bromley Court Hotel values.
• Carry out any reasonable duties as requested by senior management.

This job description reflects the core responsibilities of the role but is not exhaustive. Flexibility and adaptability are essential in a dynamic hospitality environment.