Sous Chef – Wolverhampton

The role of Sous Chef involves managing kitchen operations, assisting the Head Chef, and ensuring food quality standards are met. The position requires food ordering, HACCP compliance, and staff training to uphold safety and hygiene regulations. Candidates should possess Level 2 or 3 Food Safety certification and relevant experience in a busy hospitality setting. Strong culinary skills and leadership abilities are essential to supervise and develop the kitchen team effectively. The successful candidate will report directly to the Head Chef and work flexible shifts to meet business demands. The role offers opportunities for professional growth in a dynamic hotel environment.