Sous Chef

About the role

As the Sous Chef at Kefi Bistro, you will own the kitchen before, during and after service, ensuring every plate meets Neptune’s high standards for taste, temperature, portion, presentation and consistency.

Key responsibilities

• Guarantee that every dish leaving the pass meets quality standards; taste, adjust, and reject sub‑par items.
• Maintain up‑to‑date recipes, technical sheets and kitchen processes; ensure the team follows them.
• Ensure full HACCP compliance and uphold cleanliness and organization throughout the kitchen.
• Prepare and organise the team for service – mise‑en‑place, stock levels and station readiness.
• Lead by example during service, communicating clearly and keeping the rhythm.
• Train, develop and give prompt feedback to kitchen staff.
• Collaborate with the floor team to ensure seamless service.
• Recruit and hire team members in the Executive Chef’s absence.
• Control stock, orders, deliveries and waste; manage supplier communication and resolve shortages instantly.
• Run inventory, investigate variances and own the results.

Required profile

• Solid experience in professional kitchens with previous leadership responsibilities.
• Ability to lead without ego while maintaining high standards.
• Strong focus on consistency and quiet excellence.
• Calm under pressure and proactive in identifying and solving problems.

Required skills

• HACCP compliance knowledge.
• Inventory and stock management.
• Recipe and technical sheet maintenance.
• Team training and development.
• Supplier communication and ordering.

What we offer

• Fun team building events and a supportive crew.
• 50 % discount across all Neptune spaces.
• Real growth opportunities within the group.
• Health insurance.