Sous Chef
Coverage explores the role, responsibilities, and career progression of second-in-command kitchen professionals across restaurants, pubs, hotels, and catering operations. We report on industry trends in training, recruitment, pay, team management, and culinary leadership, offering insights for operators, executive chefs, and HR leads focused on building skilled, resilient, and motivated back-of-house teams.
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Jan- 2019 -24 JanuaryCatering Companies
Andy Voice crowned Sodexo Chef of the Year 2019
Sodexo senior sous chef Andy Voice has been named Sodexo Chef of the Year in a live cook off at the Foodservice Show. On 22 January, senior sous chef Voice was awarded gold at the NEC Birmingham for his โbest in classโ menu. Sodexo said Voice impressed the select panel…
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Dec- 2018 -21 DecemberPeople
De Vere Latimer Estate appoints new executive chef
De Vere Latimer Estate has announced the appointment of executive chef Noel Busby, who will be responsible for corporate meeting and event catering as well as leisure dining at the hotel. Having begun his career in Rocco Forte Hotels, Busby has over 30 yearsโ experience within the hospitality industry and…
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18 DecemberPubs and Bars
Graffiti Spirits Group appoints executive chef
Brian Humphrey has been appointed executive chef by Liverpool-based independent owned cocktail bar and restaurant company, Graffiti Spirits Group, effective immediately. The former senior operations head chef at Living Ventures will create new concepts for Graffiti Spirits Groupโs eight venue strong collection of restaurants and bars, which includes Santa Maluco,…
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10 DecemberRestaurants
New executive head chef appointed at Trump Turnberry
Award-winning chef Callum Dow has been promoted to executive head chef at the five-star Trump Turnberry hotel, expecting to bring an โexciting visionโ for the venueโs varied menus. Dow joined the hotel as chef de cuisine in 2017 and was promoted to executive sous chef within six months, before taking…
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7 DecemberBusiness
Hospitality pay gap between permanent and temporary staff as much as ยฃ2.54 per hour
New research has found that the pay gap between permanent and temporary hospitality staff could be as high as ยฃ2.54 per hour. The recently published report by Blue Arrow analyses all advertised rates of pay across a wide range of job roles in hospitality and catering, including chef de partie,…
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Nov- 2018 -8 NovemberRestaurants
Independent Bristol restaurants partner for new bistro
Two independent restaurants in Bristol have teamed up to bring a new bistro offering to Clifton village. Wellbourne – which is headed up by Michelin trained chef Ross Gibbens, and critically acclaimed neighbourhood stalwart Wallfish Bistro – will now become Wallfish & Wellbourne Bistro and operate from Wellbourneโs current site…
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Oct- 2018 -26 OctoberRestaurants
Galvin Brasserie de Luxe appoints new head chef
Galvin Brasserie de Luxe, situated in the Waldorf Astoria Edinburgh โ The Caledonian, has appointed Andrew Logie as its new head chef. Originally joining the team at the upmarket brasserie as a demi chef in 2013, Logie has worked his way through the ranks to take on the role of…
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18 OctoberAwards & Events
Keanan Pattison wins North East Young Chef of The Year 2018
Keanan Pattison, junior sous chef at Rockliffe Hallโs Clubhouse restaurant, has won the coveted title of North East Young Chef of the Year 2018. The 21-year-old was one of seven finalists to compete for the accolade on 11 October at the Lancastrian Suite, Gateshead. Organised by NECTA (North East Culinary…
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Aug- 2018 -15 AugustPeople
Dabbous team reunite for series of exclusive dinners
Ollie Dabbous, founder of the eponymous Dabbous restaurant in Londonโs Fitzrovia, will be reunited with his kitchen team as they host two bespoke dinners at Wellbourne Brasserie this autumn. The well-reviewed Dabbous opened in 2012 and was the British chefโs first outlet, but closed in 2017 shortly after the site…
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13 AugustEducation
Corbin & King launch โlearn while you earnโ apprenticeship scheme
Restaurant group Corbin & King has launched a new apprenticeship scheme, giving its employees the opportunity to learn while they earn. The scheme was designed to address the industry-wide shortage of skilled chefs and underpins the groupโs mantra: โhire for will, train for skillโ. The scheme has been devised in…
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