SOUS CHEF / SENIOR SOUS CHEF

Micro Café | New Brand Launch | Culinary Leadership Opportunity

We are looking for an ambitious and hands-on Sous Chef to lead the culinary programme of our first micro café concept.

Working directly with senior management, you will help build the programme from the ground up—contributing your professional experience to menu development, kitchen systems, sourcing, food quality and daily operations. This is not simply an execution role: your ideas, judgement and culinary expertise will help shape the identity and future direction of the brand.

You will join a proven management team and receive direct mentorship in leadership, commercial decision-making and brand development. For a chef ready to progress beyond day-to-day kitchen operations, this is a strong step towards senior culinary management.

Our Culture: Hospitality First

Hospitality comes before ego, hierarchy and personal convenience. Every decision begins with how we make our guests and colleagues feel.

Our culture draws inspiration from the people-first service philosophies: genuine care, graciousness, professionalism, attention to detail and the belief that excellent hospitality begins with how we treat one another.

We expect every team member whether in the kitchen, on the floor or in management to contribute to a welcoming and respectful environment. Excellence matters, but it must always be delivered with warmth, humility and care.

Who We Are Looking For

• Experience in restaurants, hotels, or other quality-focused hospitality environments.
• Passionate about a menu that evokes emotion and brings genuine enjoyment and fulfilment to our guests.
• Strong culinary fundamentals and a genuine interest in developing thoughtful, commercially viable food.
• A hands-on leader who is comfortable working in a small, fast-moving operation.
• Strong organisational skills and close attention to detail.
• Clear English communication and the ability to work constructively with senior management.
• A calm, professional and solutions-focused approach during busy service period.

Key Responsibilities

• Lead the café’s daily culinary operations while remaining actively involved in preparation and service.
• Work with senior management to develop and launch the brand’s culinary programme.
• Contribute professional input to menu creation, recipe development, costing and product refinement.
• Establish recipes, preparation methods, presentation standards and kitchen operating procedures.
• Maintain consistently high standards of flavour, quality, presentation and speed.
• Plan production and manage ordering, inventory, food costs and waste.
• Source and evaluate ingredients and suppliers with management.
• Maintain excellent food safety, hygiene and workplace safety standards.
• Train, guide and motivate a small culinary team.
• Coordinate closely with the front-of-house team to deliver a seamless guest experience.
• Review guest feedback and operational results to improve the programme continuously.
• Support the future development and expansion of the brand.