OVERVIEW

Located on the South Coast, Mustang Group boast an eclectic group of stylish Restaurants, Clubs, Bars and Event Venues, with enviable harbourside locations and delightful al fresco dining.
Popular as one of the leading venues for both locals and visitors to the area, Banana Wharf offers an extensive menu comprising many seasonal dishes and locally sourced ingredients.
Serving breakfast, lunch, dinner and anything in between, we are looking for an experienced We are seeking a passionate and skilled Sous Chef to join our dynamic kitchen team. The ideal candidate will have a strong culinary background and a commitment to food safety and quality. As a Sous Chef, you will play a vital role in supporting the Head Chef in managing kitchen operations, supervising staff, and ensuring that our guests receive exceptional dining experiences. This position is perfect for someone who thrives in a fast-paced environment and is eager to help lead a talented culinary team.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar culinary role within a restaurant setting.
• Strong knowledge of food safety practices and regulations.
• Excellent cooking skills with a passion for culinary arts.
• Demonstrated ability to supervise and manage a team effectively.
• Strong organisational skills with attention to detail in food preparation and presentation.
• Ability to work well under pressure in a fast-paced environment while maintaining high standards.
• Exceptional communication skills, both verbal and written, with a focus on hospitality.
• A culinary qualification or relevant training is preferred but not essential.
  If you are ready to take your culinary career to the next level and contribute to an exciting kitchen environment, we would love to hear from you!
  Job Types: Full-time, Permanent
  Pay: £28,000.00-£35,000.00 per year

Additional pay:

• Bonus scheme
• Tips

Benefits:

• Discounted or free food

Schedule:

• Day shift
• Every weekend
• Monday to Friday
• Night shift
• Overtime
• Weekend availability

Experience:

• Restaurant Kitchen: 2 years (preferred)
• Kitchen management: 2 years (preferred)

Licence/Certification:

• Food Hygiene Certificate (preferred)

Work Location: In person
Reference ID: BW-S

• Assist the Head Chef in the overall management of kitchen operations, including food preparation and presentation.
• Supervise and train kitchen staff, fostering a collaborative and efficient work environment.
• Ensure compliance with food safety regulations and maintain high standards of hygiene.
• Prepare and cook high-quality dishes according to established recipes and menu specifications.
• Collaborate with the Head Chef on menu development, including seasonal specials and new offerings.
• Monitor inventory levels, assist with ordering supplies, and manage food costs effectively.
• Maintain cleanliness and organisation of the kitchen, ensuring all equipment is properly maintained.
• Provide leadership during service periods, ensuring timely delivery of meals to guests.