Sous Chef

Brightstar is an award-winning hospitality management company, with a proven track record in delivering excellence. Our motto is people, quality, profit, and it’s no accident that people come first. We know that great things come from great people! We are passionate about creating an environment where our employees can bring their A-game and be their best selves.

As a Sous Chef, you’ll play a pivotal role in supporting the Head Chef and leading the kitchen team in their absence. Day to day, you'll be instrumental in delivering exceptional, high-quality dishes that delight our guests, supporting the smooth running of kitchen operations, manage inventory, and ensure all food is prepared to the highest standards. Working closely with your team, you’ll foster a collaborative and positive kitchen environment while mentoring staff and helping to create memorable dining experiences.

Brightstar’s values are at the heart of everything we do: Have Fun, Enjoy Your Work, Act with Integrity, Reach for More, and Take Care. As Chef, you’ll bring these values to life through your pride in every plate, your care for food safety and quality, and your commitment to the guest experience.

Objectives of this role:

• Support the Head Chef in leading the kitchen and deputise fully in their absence.
• Lead the kitchen team to deliver exceptional culinary standards.
• Prepare and present dishes to consistently high standards of taste and appearance.
• Maintain a safe, organised, and hygienic kitchen environment.
• Support smooth kitchen operations and efficient service delivery.
• Mentor and train team members to develop skills and maintain quality standards.

Key Responsibilities:

People:

• Support the Head Chef in the day-to-day leadership of the kitchen, acting as the senior decision-maker in their absence.
• Supervise daily kitchen operations and coordinate team tasks.
• Communicate effectively with kitchen and front-of-house teams.
• Mentor and train staff in food preparation, presentation, and safety.
• Promote a positive, collaborative, and professional kitchen culture.
• Support colleagues during busy periods to maintain service standards.
• Represent Brightstar values through leadership and teamwork.

Quality:

• Work closely with the Head Chef to uphold and evolve culinary standards across all menus and services.
• Prepare dishes according to recipes, presentation standards, and hotel expectations.
• Ensure portion sizes, plating, and presentation are consistent across all meals.
• Develop new menu items and specials using seasonal ingredients.
• Maintain a clean, organised, and well-stocked kitchen environment.
• Adapt dishes to meet dietary requirements and guest preferences.
• Identify and report equipment or maintenance issues promptly.

Profit:

• Manage inventory efficiently, including ordering, stock rotation, and labelling.
• Minimise food waste through careful preparation and portioning.
• Support cost control by using ingredients responsibly and reducing overproduction.
• Contribute to timely service that supports guest satisfaction.
• Monitor and report stock levels to senior chefs to ensure smooth kitchen operations.
• In the Head Chef's absence, take ownership of kitchen costs, staffing decisions, and service delivery.

Responsible Business:

• Comply with all health & safety and food hygiene standards, including HACCP.
• Maintain a clean, sanitised, and clutter-free workstation.
• Wear appropriate PPE and maintain a professional appearance.
• Dispose of waste correctly and support recycling initiatives.
• Ensure allergen information is followed and communicated accurately.
• Adhere to company policies, procedures, and hotel-specific brand standards.
• Complete all mandatory training and e-learning within required timeframes.

Skills and Qualifications:

• Exceptional culinary skills and creativity.
• Strong leadership and team management abilities.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Organised, efficient, and attentive to detail.
• Knowledge of food hygiene and safety standards.
• Flexible to work evenings, weekends, and long shifts as required.
• Culinary school diploma or equivalent experience (preferred).
• Previous experience in a hotel or restaurant kitchen (preferred).
• Understanding of dietary requirements and allergens (preferred).

The above responsibilities are intended to describe the general nature of the role and are not intended to be an exhaustive list.