JOB OVERVIEW

We are seeking a skilled and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with the ability to lead a team in a fast-paced environment. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring that all dishes meet our high standards of quality and presentation. This role is perfect for someone who thrives in a collaborative atmosphere and is eager to contribute to an exceptional dining experience.

REQUIREMENTS

• Proven experience in a culinary role, preferably within a restaurant setting.
• Supervising experience with the ability to manage a diverse team effectively.
• Strong knowledge of food production techniques and culinary skills.
• Familiarity with food safety regulations and best practices.
• Excellent leadership qualities with the ability to motivate others.
• Previous experience in hospitality is highly desirable.
• Ability to work under pressure while maintaining attention to detail.
• Strong communication skills, both verbal and written. If you are passionate about cooking and possess the necessary skills to lead a dynamic kitchen team, we encourage you to apply for this exciting opportunity as a Sous Chef.
  Job Type: Full-time
  Pay: £35,000.00-£40,000.00 per year

Experience:

• 2nd chef : 4 years (required)

Language:

• English (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person
Reference ID: Second chef-Beechlaw

• Supervise and coordinate kitchen staff to ensure efficient food preparation and service.
• Assist in menu planning and development, taking into account seasonal ingredients and customer preferences.
• Prepare high-quality dishes in accordance with established recipes and presentation standards.
• Maintain food safety and hygiene standards throughout the kitchen.
• Train and mentor junior kitchen staff, fostering a positive team environment.
• Monitor inventory levels and assist with ordering supplies as needed.
• Collaborate with the Head Chef to implement new cooking techniques and menu items.
• Ensure all kitchen equipment is maintained and operated safely.