Role Overview As Sous Chef at Bambino Pizza, you will assist the Head Chef in planning, managing, and coordinating all kitchen operations to ensure high standards of food quality, safety, and service efficiency. You will act as the second-in-command of the kitchen, supporting the Head Chef in developing menus, training staff, monitoring performance, and managing stock and budgets. You will also step into the Head Chef's role when required, ensuring seamless continuity of operations. This position requires a proactive and reliable leader who can balance hands-on cooking with strategic planning and management in a fast-paced, high-volume pizza kitchen. Key Duties and Responsibilities 1. Assists the Head Chef in planning, developing, and managing all kitchen operations, ensuring that food preparation, cooking, and presentation meet brand standards. 2. Supports menu planning and development by contributing ideas for specials, seasonal items, and customer-driven innovations in collaboration with the Head Chef. 3. Manages daily food preparation by supervising mise en place, checking recipes, and ensuring consistent cooking techniques are followed. 4. Supervises, organises, and instructs kitchen staff, delegating tasks effectively, monitoring performance, and maintaining discipline and teamwork across the brigade. 5. Assists in staff training and development, implementing Head Chef-designed training plans, coaching junior chefs, and ensuring continuous improvement in skills and knowledge. 6. Monitors hygiene, HACCP, allergen control, and food safety standards, and ensures all policies are correctly implemented across the kitchen. 7. Coordinates kitchen workflow and service, managing the pass, controlling timings, and ensuring seamless communication between the kitchen and front of house. 8. Assists in planning staff rotas and scheduling, ensuring adequate coverage for each shift and efficient use of resources. 9. Examines deliveries and manages stock rotation, ensuring ingredients are of the highest quality, properly stored, and used efficiently to minimise waste. 10. Assists the Head Chef in managing budgets and cost control, monitoring portion sizes, tracking usage, and reporting variances. 11. Supports supplier management by checking orders, communicating with vendors, and ensuring reliable sourcing of high-quality produce. 12. Steps into the role of Head Chef when required, planning and managing the entire kitchen, leading service, and resolving operational issues. 13. Assists in crisis management by responding to unexpected challenges such as equipment failure, staff shortages, or last-minute menu changes. 14. Implements and promotes sustainability practices, including waste reduction, energy efficiency, and responsible sourcing, as directed by the Head Chef. 15. Collaborates with the Head Chef and management team to plan improvements, introduce new procedures, and ensure that customer expectations are exceeded.