• Location: Dorchester, Dorset
• Job Type: Permanent
• Salary: £35,000
• Category: Junior Sous / Junior Sous Chef / Senior Sous Chef / Sous Chef
• Job Reference: PCAT2728

JOB DESCRIPTION:

Sous Chef – Gastro Pub – £35k – Dorchester, Dorset

• Salary of up to £35k
• Live In
• Locally sourced ingredients
• Share of tips
• Driving Licence preferable
• Immediate Start

Paramount Personnel is recruiting for a Sous Chef in the Dorchester area. The successful Sous Chef will join an established Head Chef in creating wonderful dishes using fresh, locally sourced ingredients.
On offer is a salary of £35k with some very attractive benefits which includes a generous share of tips and meals on duty. There is also help on offer should you require accommodation.

The Sous Chef’s responsibilities will include:

• Preparing, cooking, and presenting dishes within your specialty
• Managing and training the junior members of the brigade working with you
• Helping the Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins

The restaurant serves high-quality Modern British food using very local produce. They are now seeking a talented and enthusiastic personable sous chef for an immediate start. You must have a proven background in a professional kitchen.
The successful Sous Chef will have the opportunity to work within a focused and professional team where the menu is prepared with passion, infused by an excellent selection of fresh, seasonal ingredients available to you right on the doorstep.
If you are a local or commuting, your own transport is essential.
To apply for the Sous Chef Vacancy send your CV or call Finlay Croft on 0345 241 1000.
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• Preparing, cooking, and presenting dishes within your specialty
• Managing and training the junior members of the brigade working with you
• Helping the Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margin