JOB 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 the highest standards of food quality and safety. This position requires a strong background in food preparation, leadership skills, and a commitment to delivering exceptional hospitality experiences.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar role within a restaurant or hospitality environment.
• Strong knowledge of food safety practices and kitchen management.
• Excellent culinary skills with a passion for food preparation and presentation.
• Demonstrated leadership abilities with experience in team management and supervising staff.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Strong communication skills and the ability to collaborate effectively with team members.
• Flexibility to work various shifts, including evenings and weekends as required.
  If you are ready to take your culinary career to the next level and contribute to an exciting kitchen environment, we encourage you to apply for this opportunity.
  Job Types: Full-time, Permanent
  Pay: £30,000.00-£32,000.00 per year

Benefits:

• Company pension
• Free parking
• On-site parking

Experience:

• Chef: 4 years (required)
• Cooking: 4 years (required)

Licence/Certification:

• Driving Licence (preferred)

Work Location: In perso

• Assist the Head Chef in planning and directing food preparation activities.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
• Ensure compliance with food safety regulations and maintain high standards of hygiene in the kitchen.
• Help in the creation of new menu items and contribute innovative ideas for seasonal dishes.
• Oversee inventory management, including ordering supplies and minimising waste.
• Train and mentor junior kitchen staff, fostering a collaborative team environment.
• Prepare high-quality dishes according to established recipes and presentation standards.
• Monitor kitchen operations to ensure timely service during peak hours.