OVERVIEW

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will play a crucial role in supporting the Head Chef in managing kitchen operations, ensuring high standards of food preparation and presentation, and leading a dedicated team. This position is perfect for individuals who thrive in a fast-paced environment and have a keen interest in delivering exceptional dining experiences.

QUALIFICATIONS

• Proven experience in a culinary role with supervisory responsibilities within a restaurant or hospitality setting.
• Strong background in food production, preparation, and cooking techniques.
• Demonstrated leadership skills with the ability to manage and motivate a diverse team effectively.
• In-depth knowledge of food safety standards and best practices within the kitchen environment.
• Excellent organisational skills with the ability to multitask in a high-pressure setting.
• A passion for culinary arts with an eagerness to learn and develop new skills.
• Previous experience working in various kitchen stations is an advantage.
• Strong communication skills to liaise effectively with team members and front-of-house staff. Join us as we create memorable dining experiences through exceptional culinary artistry. If you are ready to take your career to the next level as a Sous Chef, we would love to hear from you.
  Job Type: Full-time
  Pay: £30,000.00-£33,000.00 per year

Benefits:

• Company pension
• Employee discount
• Free parking
• On-site parking

Work Location: In perso

• Assist the Head Chef in overseeing daily kitchen operations, including food production and service.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow and high-quality output.
• Participate in food preparation, cooking, and plating of dishes according to established recipes and presentation standards.
• Maintain strict adherence to food safety regulations and hygiene practices to ensure a safe working environment.
• Collaborate with the culinary team to develop new menu items and improve existing offerings based on seasonal ingredients and customer feedback.
• Conduct regular inventory checks, manage stock levels, and assist in ordering supplies as needed.
• Train new kitchen staff on proper cooking techniques, equipment usage, and health regulations.
• Foster a positive team environment that encourages collaboration, creativity, and professional growth.