Sous Chef

The role focuses on bringing KOOMO’s culinary offering to life, leading the kitchen team through daily restaurant operations and service, and ensuring food quality, consistency and presentation are maintained to a high standard. Working closely with the Chef de Cuisine, you’ll help create memorable dining experiences for our guests while developing your team and supporting the smooth and efficient operation of the kitchen.

You will be responsible for:​

Guest Experience:​

• Take ownership of food quality, consistency and presentation across KOOMO, ensuring dishes meet agreed recipes and presentation standards.​
• Maintain a strong and visible presence during service, proactively monitoring food quality, ticket times and kitchen performance.​
• Work closely with Front of House leadership to ensure food is delivered accurately, consistently and within expected service times.​
• Engage with guests where appropriate, particularly within KOOMO’s open kitchen environment, and confidently respond to questions about dishes and ingredients.​
• Seek and respond to guest feedback, using insights to improve food quality and the overall dining experience.​
• Support the Chef de Cuisine with menu development, specials, recipe development, menu engineering, costing and kitchen training.​

• Keep up to date with culinary trends and industry developments and contribute ideas that are relevant to KOOMO’s offering.​

People​

• Lead and supervise the kitchen team during daily operations and service, ensuring work is clearly planned, allocated and completed to a high standard.​
  Plan staffing requirements in line with business levels, managing labour effectively and identifying resourcing needs ahead of time.​
• Lead from the front, working hands-on alongside the team and setting the standard for food quality, pace and professionalism.​
• Coach, develop and recognise team members to build capability and improve performance.​
• Work with the Chef de Cuisine on recruitment, onboarding, performance management and other people-related matters as required.​
• Create a positive and inclusive kitchen environment where people feel supported, respected and motivated to perform at their best.​
• Maintain clear communication across the kitchen and with Front of House to ensure a smooth and coordinated restaurant operation.​

• Support the development of emerging culinary talent and contribute to succession planning within the kitchen team.​

Financial​

• Support the Chef de Cuisine in achieving food cost, labour and departmental financial targets.​
• Manage labour effectively in line with business levels, productivity expectations and approved staffing requirements.​
• Monitor food usage, portion sizes and wastage and take action to minimise unnecessary costs.​
• Order and manage stock responsibly in accordance with IHG purchasing policies and hotel procedures.​
• Maintain accurate recipes, costing information and kitchen documentation.​
• Contribute to departmental forecasts, production planning and operational reporting as required.​

• Identify opportunities to improve kitchen efficiency and productivity without compromising food quality or guest experience.​

Responsible Business​

• Ensure all food is prepared, cooked and presented in accordance with KOOMO and IHG standards.​
• Maintain high standards of food safety, hygiene and cleanliness and ensure HACCP requirements are consistently followed.​
• Ensure food, equipment and kitchen areas are appropriately stored, maintained and secured.​
• Monitor stock levels, ordering and rotation to ensure availability while minimising waste.​
• Manage portion control and food preparation to support food cost targets.​
• Ensure kitchen equipment is used correctly and maintained in good working order, escalating repairs or issues as required.​
• Provide coaching and refresher training on food safety, HACCP and kitchen procedures as required.​
• Follow all relevant legislation, IHG policies and hotel procedures.​

• Step into other areas of the kitchen operation as required to support the wider hotel team.

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What do we need from you

• Certificate IV in Commercial Cookery (essential)​
• 5 years' experience as a chef in a hotel or restaurant environment, including at least 2 years' supervisory experience in kitchen operations​
• Experience servicing multiple outlets — banquet, breakfast, and high tea/events experience will be an advantage
• Exposure to an open & commercial kitchen environment is an advantage​
• Current Food Safety certification​ and Food Supervisor certification
• Ability to inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture​
• Excellent verbal and written communication skills, and the ability to engage well with both the team and guests​