Sous Chef

Umami; Hemel Hempstead; On-site; GBP 32,000 - 42,000; Full time

Job summary

Umami in Hemel Hempstead is seeking an experienced Sous Chef to support the Head Chef in daily kitchen operations, uphold high culinary standards, and ensure an exceptional dining experience for guests. You will lead and mentor kitchen staff, contribute to menu creation, manage food preparation and presentation, and collaborate with front-of-house to deliver timely service.

This role requires hands-on leadership, a strong grip on stock control, food safety, and the ability to thrive in a

Qualifications

• Experience as Sous Chef or similar leadership role in a restaurant.
• Strong knowledge of cooking techniques and food safety standards.
• Excellent leadership, organizational, and multitasking skills.

Responsibilities

• Assist Head Chef in day-to-day kitchen operations and food presentation.
• Supervise kitchen staff and ensure efficient performance.
• Manage food preparation, cooking, and presentation for consistency and quality.
• Oversee stock levels, ordering, storage, and cost control.
• Ensure compliance with food safety, sanitation, and health regulations.
• Provide mentorship to junior staff and maintain kitchen procedures.
• Maintain kitchen cleanliness and equipment upkeep.
• Handle customer complaints regarding food and provide timely solutions.
• Coordinate with front-of-house for smooth service and timely dishes.
• Assist in inventory management and waste reduction to meet targets.
• Support in budgeting and cost analysis to achieve financial goals.
• Step in for Head Chef when needed and lead kitchen operations.

Skills

Leadership

Food safety

Staff management

Menu development

Cost control

Job description

About the Role

We are seeking an experienced and highly motivated Sous Chef to join our kitchen team. As the Sous Chef, you will play a critical role in supporting the Head Chef in overseeing the kitchen’s daily operations, maintaining high culinary standards, and ensuring an exceptional dining experience for our guests. This is a leadership role where you will have the opportunity to manage kitchen staff, assist with menu creation, and ensure the smooth operation of food preparation and service.

Key Responsibilities

• Assist the Head Chef in overseeing the day-to-day operations of the kitchen, ensuring that food is prepared and presented according to the restaurant’s standards.
• Supervise and guide kitchen staff, including line cooks and kitchen assistants, ensuring they perform their tasks efficiently and effectively.
• Manage food preparation, cooking, and presentation, ensuring consistency and quality in every dish.
• Oversee stock levels, order supplies, and ensure proper storage and handling of ingredients to minimize waste and control costs.
• Ensure that food safety, sanitation, and health regulations are followed in all aspects of kitchen operations.
• Provide leadership and mentorship to junior kitchen staff, ensuring they develop their culinary skills and adhere to kitchen procedures.
• Ensure kitchen cleanliness and organization, including proper maintenance of equipment and tools.
• Handle customer complaints regarding food and provide timely solutions, ensuring guest satisfaction.
• Maintain communication with front-of-house staff to ensure smooth service and timely preparation of dishes.
• Assist in managing kitchen inventory and minimizing food waste to meet cost control targets.
• Support in preparing and maintaining kitchen budgets, assisting in cost analysis, and achieving financial goals.
• Step in for the Head Chef in their absence and take full responsibility for kitchen operations.
• Help maintain a positive and motivating work environment for the entire kitchen team.

Key Requirements

• Proven experience as a Sous Chef or in a similar culinary leadership role within a restaurant kitchen.
• Strong knowledge of cooking techniques, food safety standards, and kitchen operations.
• Excellent leadership, organizational, and multitasking skills.
• Ability to manage and inspire kitchen staff, ensuring they are motivated and work efficiently.
• Strong communication skills to liaise with kitchen and front-of-house teams effectively.
• Ability to work under pressure in a fast-paced environment and maintain high standards of food preparation and presentation.
• Experience in menu creation, food costing, inventory management, and maintaining food quality.
• Solid understanding of food safety regulations and hygiene standards.
• Ability to handle customer complaints and resolve issues professionally and efficiently.
• A passion for food, cooking, and culinary creativity, with a strong drive to contribute to the success of the restaurant.
• Flexibility to work evenings, weekends, and holidays, as required by restaurant schedules.