JOB SUMMARY

We are seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will play a crucial role in assisting the Head Chef in managing kitchen operations, ensuring high standards of food quality and safety, and leading a team of kitchen staff. This position requires a passion for food, creativity, and the ability to work in a fast-paced environment while maintaining exceptional service standards.

SKILLS

• Proven supervising experience within a kitchen environment.
• Strong background in food production and preparation techniques.
• Excellent team management skills with the ability to motivate and lead a diverse group of individuals.
• Proficient cooking skills with a solid understanding of various culinary styles.
• Extensive kitchen experience with knowledge of restaurant operations.
• Culinary experience with an emphasis on creativity and presentation.
• Strong hospitality mindset focused on delivering exceptional guest experiences.
• Effective leadership qualities that foster teamwork and collaboration among staff members.
• Knowledge of food safety regulations and best practices within the culinary industry. Join our dynamic team as a Sous Chef where your culinary expertise will shine, contributing to an unforgettable dining experience for our guests!
  Job Types: Full-time, Permanent
  Pay: From £12.21 per hour
  Expected hours: 35 – 45 per week

Benefits:

• Discounted or free food
• Sick pay

Work Location: In perso

• Assist the Head Chef in the daily operations of the kitchen, including menu planning and food preparation.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow and high-quality food production.
• Oversee food preparation and cooking processes, ensuring adherence to recipes and presentation standards.
• Maintain a clean and organised kitchen environment, adhering to food safety regulations and hygiene practices.
• Collaborate with the culinary team to develop new dishes and improve existing menu items based on seasonal ingredients.
• Manage inventory levels, including ordering supplies and minimising waste through effective portion control.
• Train new kitchen staff on proper cooking techniques, equipment usage, and safety protocols.
• Assist with serving during peak hours to ensure timely delivery of meals to guests.