Sous Chef

Location: Abergavenny

Reports To: Head Chef and Group Development Chef

Company: The Garden Kitchen by Pugh’s

Salary: £28,000

Start date: 12th January 2026

About The Garden Kitchen

The Garden Kitchen is a family owned lifestyle-focused restaurant and retail brand, combining fresh, seasonal food with thoughtfully curated gifting, food, home, garden, and wellness products. We value sustainability, creativity, and exceptional customer experience across every location.

Job Overview:

The Sous Chef assists the kitchen manager in managing kitchen operations, food preparation, and staff. They help maintain high standards of food quality, presentation, cleanliness, and efficiency. As the second-in-command in the kitchen, the Sous Chef ensures the kitchen team operates cohesively and adheres to health and safety standards.

What We Offer

• A dynamic and creative working environment

• Sociable working hours - open Monday-Saturday 8am-5:30pm, Sunday 9am-5pm. (once a month evening events will be required)

• Staff discounts and lifestyle perks

• The chance to be part of a mission-driven brand rooted in community

  
  
  
  

TO APPLY PLEASE SEND YOUR CV & COVERLETTER TO - abergavenny@pughsgardenkitchen.co.uk

Key Responsibilities:

Kitchen Operations:

• Assist the kitchen manager in overseeing the daily operations of the kitchen, ensuring food is prepared according to recipes and presentation standards.

• Supervise food preparation and cooking processes to ensure consistency and quality in every dish.

• Step in for the kitchen manager in their absence, making key decisions related to kitchen operations.
  

Team Supervision & Training:

• Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and dishwashers.

• Help foster a positive work environment and ensure staff adherence to kitchen procedures.

• Assist with scheduling kitchen staff and assigning tasks to ensure efficient operation during service.
  

Menu & Recipe Assistance:

• Collaborate with the Development chef & kitchen manager to create, test, and adjust recipes or menu items.

• Ensure proper portion control and recipe adherence to maintain consistency across dishes.

• Help implement new menu specials as needed.

  
  

Quality Control:

• Monitor food preparation and plating to ensure it meets established quality standards.

• Check for freshness, taste, and presentation of dishes before they leave the kitchen.

• Maintain the kitchen’s standards of food hygiene, cleanliness, and safety at all times.
  

Stock control & Ordering:

• Assist with inventory management, ensuring that kitchen supplies and ingredients are stocked and ready for service.

• Help track food waste and work with the kitchen manager to manage ordering supplies efficiently.
  

Health & Safety:

• Ensure kitchen staff follows health and safety regulations, including proper food storage, sanitation practices, and safe operation of kitchen equipment.

• Ensure that all food safety guidelines are strictly adhered to, including temperature control, cross-contamination prevention, and cleanliness.
  

Customer Satisfaction:

• Assist in maintaining high customer satisfaction by ensuring food quality and presentation are consistently excellent.

• Address customer feedback or complaints quickly and professionally, making adjustments where necessary.
  

Qualifications:

• Proven experience as a Sous Chef, Line Cook, or other culinary positions.

• Knowledge of kitchen operations, food safety regulations, and hygiene procedures.

• Strong culinary skills and ability to follow and develop recipes.

• Ability to manage a team and work in a high-pressure environment.

• Formal culinary education or training is preferred but not always required.

  
  

Skills:

• Excellent leadership and communication skills.

• Ability to work well under pressure and manage multiple tasks simultaneously.

• Strong attention to detail and commitment to quality.

• Time management and organizational skills.

• Ability to stay calm and make decisions quickly during service hours.

  
  

Working Conditions:

• Must be able to work weekends and bank holidays.

• The role is physically demanding, with a need to stand for extended periods and lift heavy items.

• The work environment is fast-paced and requires the ability to stay focused during high-volume service times.