OVERVIEW

We are seeking a talented and passionate Sous Chef and Junior Sous Chef to join our culinary team by the end of September. The ideal candidate will play a crucial role in supporting the Executive Chef in managing kitchen operations, ensuring the highest standards of food quality and presentation. This position requires a strong background in food production, team management, and culinary excellence within a fast-paced restaurant environment.

SKILLS

• Proven supervising experience within a culinary environment.
• Strong background in food production and preparation techniques.
• Excellent team management skills with the ability to lead by example.
• Solid cooking skills with a passion for creating exceptional dishes.
• Extensive kitchen experience, preferably in a restaurant setting.
• Culinary experience that demonstrates creativity and attention to detail.
• Knowledge of food safety regulations and best practices.
• Strong leadership qualities with the ability to motivate a diverse team.
• Previous restaurant experience is highly desirable.
• A commitment to providing outstanding hospitality and customer satisfaction. If you are ready to take your culinary career to the next level as a Sous Chef, we encourage you to apply. Join us in delivering exceptional dining experiences!
  Job Types: Full-time, Permanent
  Pay: £35,000.00-£40,000.00 per year
  Work Location: In perso

• Assist the Executive Chef in overseeing daily kitchen operations and staff management.
• Supervise kitchen staff, providing guidance and support to ensure efficient food preparation and service.
• Prepare and cook high-quality dishes according to established recipes and presentation standards.
• Maintain cleanliness and organisation of the kitchen, adhering to food safety regulations.
• Collaborate with the culinary team to develop new menu items and improve existing offerings.
• Monitor inventory levels, assist with ordering supplies, and manage food costs effectively.
• Train and mentor junior kitchen staff in cooking techniques, food safety practices, and hospitality standards.