Pizza Restaurant Sous Chef: Our catering operation delivers everything from small-scale tea and coffee service to large hospitality functions for up to 1,000 guests. Alongside a busy conference and events schedule, the business operates 52 weeks a year, seven days a week, producing more than 30,000 business lunches annually. Key Responsibilities Administration Liaise with the senior chef team to plan daily kitchen activity, staffing levels, and event delivery to ensure high standards are met on time. Complete all HACCP documentation alongside the catering team. Attend weekly meetings as required. Ensure effective cost control across the kitchens, achieving or exceeding gross profit targets. Operations Manage day-to-day food preparation and service to consistently high standards, following recipe specifications as directed by the Head Chef. Demonstrate a strong understanding of fast-paced QSR / pizza restaurant operations. Carry out additional duties or training appropriate to the level of responsibility of the role. Use stock efficiently, ensuring correct rotation procedures are followed. Support menu development and new dish creation as requested. Assist with monthly stock takes. Ensure procurement systems are kept up to date, with all deliveries and receipts accurately recorded. Coordinate opening and closing procedures. Work closely with logistics and kitchen teams to ensure safe and timely movement of food across the site. Team Standards and Responsibilities Health an