JOB SUMMARY

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will play a crucial role in assisting the Head Chef with food production and ensuring the smooth operation of the kitchen. This position requires strong leadership skills, a keen eye for detail, and a commitment to delivering exceptional culinary experiences in a fast-paced restaurant environment.

EXPERIENCE

• Proven experience in food production within a restaurant setting is essential.
• Strong leadership skills with experience in team management and supervising kitchen staff.
• A solid background in culinary arts, with knowledge of various cooking techniques and cuisines.
• Excellent organisational skills with the ability to multitask effectively in a high-pressure environment.
• A passion for hospitality and commitment to delivering outstanding customer service through exceptional food quality.
  If you are an enthusiastic cook looking to advance your career in the culinary field while contributing to a dynamic team, we encourage you to apply for this exciting opportunity as a Sous Chef.
  Job Types: Full-time, Fixed term contract

Additional pay:

• Tips

Benefits:

• Discounted or free food
• Free parking
• Language training provided
• Sick pay

Flexible language requirement:

• English not required

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Weekend availability

Experience:

• Cooking: 3 years (required)
• Food production: 3 years (required)
• Culinary : 2 years (required)
• Kitchen : 3 years (required)

Work Location: In perso

• Assist the Head Chef in menu planning and food preparation, ensuring high standards of quality and presentation.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow and team collaboration.
• Oversee food production processes, maintaining consistency in taste, portion sizes, and presentation.
• Train and mentor junior kitchen staff on culinary techniques, food safety practices, and kitchen operations.
• Manage inventory levels, including ordering supplies and minimising waste through effective stock management.
• Ensure compliance with health and safety regulations, maintaining a clean and organised kitchen environment.
• Collaborate with front-of-house staff to ensure seamless service during peak hours.