JOB SUMMARY

We are seeking a passionate and skilled Chef to join our dynamic kitchen team. The ideal candidate will have a strong culinary background and be adept at food production, supervising kitchen staff, and ensuring the highest standards of food safety. As a Sous Chef, you will play a crucial role in supporting the Head Chef in daily operations and maintaining an efficient kitchen environment. Your leadership skills will help foster teamwork and creativity among the culinary staff, contributing to an exceptional dining experience for our guests.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar role within a restaurant environment.
• Strong culinary skills with a solid understanding of food production techniques.
• Experience in supervising kitchen staff and managing team dynamics effectively.
• Knowledge of food safety regulations and best practices for maintaining hygiene in the kitchen.
• Excellent leadership abilities with a focus on teamwork and collaboration.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.
  If you are ready to take your culinary career to the next level in a vibrant restaurant setting, we encourage you to apply for this exciting opportunity.
  Job Types: Full-time, Permanent
  Pay: £28,722.00-£29,576.00 per year

Additional pay:

• Bonus scheme
• Performance bonus
• Tips

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount

Schedule:

• Day shift
• Monday to Friday
• Weekend availability

Experience:

• Chef: 3 years (preferred)
• Cooking: 3 years (preferred)

Licence/Certification:

• Driving Licence (preferred)

Work Location: In person
Reference ID: Che

• Assist in planning and directing food preparation and cooking activities.
• Supervise kitchen staff, providing guidance and support to ensure high-quality food production.
• Maintain food safety standards and ensure compliance with health regulations.
• Prepare and cook menu items according to established recipes and presentation standards.
• Monitor inventory levels of ingredients and supplies, placing orders as necessary.
• Train new kitchen staff in cooking techniques, food safety practices, and kitchen operations.
• Collaborate with the Head Chef to develop new menu items and specials that reflect seasonal ingredients.
• Ensure cleanliness and organisation of the kitchen area, including equipment maintenance.