• Location: Bodmin, Cornwall
• Job Type: Permanent
• Salary: £16 per hour
• Category: Chefs / Chefs at all levels / Junior Sous / Junior Sous Chef
• Job Reference: PCAT2739

JUNIOR SOUS CHEF – LUXURY HOTEL – £16 PER HOUR – BODMIN, CORNWALL

• Junior Sous Chef
• £16 per hour
• Licence preferable
• Live in
• Immediate start
  Paramount Personnel are looking for a talented junior sous chef that can create exceptional dishes with the very best local and seasonal ingredients, whilst leading, mentoring and motivating junior kitchen team members.
  The successful candidate will be well organised and passionate about the industry, have a positive and flexible attitude towards your working environment, someone who will thrive in a pressured environment, and will always make sure they are presented to a high standard.

The successful Junior Sous Chef responsibilities will include;

• Preparing, cooking, and presenting dishes within your specialty
• Managing and training any Demis or Commis working with you
• Helping the Sous Chef and Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Someone who is confident to support the Head Chef, working to control costs, manage stock and reduce wastage.

This is a rare opportunity for the successful candidate and one not to be missed by a talented Junior Sous Chef looking to progress in the hospitality industry.
For more information regarding this Junior Sous Chef position please forward your CV to James Davis or call 0777 9999 548.

• Preparing, cooking, and presenting dishes within your specialty
• Managing and training any Demis or Commis working with you
• Helping the Sous Chef and Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Someone who is confident to support the Head Chef, working to control costs, manage stock and reduce wastage