JOB SUMMARY

We are seeking a dedicated and passionate Junior Sous Chef to join our dynamic culinary team. The ideal candidate will play a crucial role in supporting the Head Chef in managing kitchen operations while ensuring the highest standards of food quality and presentation. This position requires strong leadership skills, a commitment to hospitality, and a deep understanding of food preparation and production processes.

SKILLS

• Proven experience in a similar role within a restaurant or hospitality setting.
• Strong leadership abilities with experience in supervising and managing a team.
• Excellent culinary skills with a solid understanding of food preparation techniques.
• Strong knowledge of kitchen equipment and best practices
• Ability to work efficiently under pressure while maintaining high standards of quality.
• Exceptional organisational skills with attention to detail in food presentation.
• Strong communication skills to effectively collaborate with team members and other departments.
• A passion for culinary arts and a commitment to delivering outstanding guest experiences.
  Job Type: Part-time
  Pay: £28,000.00-£31,000.00 per year
  Expected hours: 40 per week

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• Health & wellbeing programme
• On-site gym
• On-site parking
• Store discount

Ability to commute/relocate:

• Malvern WR14 1GD: reliably commute or plan to relocate before starting work (required)

Experience:

• Chef: 4 years (required)
• Cooking: 4 years (preferred)

Work Location: In person
Expected start date: 01/10/202

• Assist the Head Chef and Sous chef in overseeing daily kitchen operations and staff management.
• Supervise kitchen staff, providing guidance and support to ensure efficient food production.
• Prepare and cook high-quality dishes according to established recipes and presentation standards.
• Maintain cleanliness and organisation of the kitchen, ensuring compliance with health and safety regulations.
• Collaborate with the culinary team to develop new menu items and seasonal offerings.
• Monitor inventory levels, assist with ordering supplies, and manage food costs effectively.
• Train new kitchen staff in food preparation techniques, safety protocols, and operational procedures.
• Foster a positive working environment that encourages teamwork and professional development.