JOB SUMMARY

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team at our restaurant at Evergreen Marine. The ideal candidate will have a strong background in culinary arts and a proven track record of food production and kitchen management. As a Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing daily kitchen operations, ensuring high standards of food quality, safety, and presentation.

EXPERIENCE

• Proven experience as a Sous Chef or in a similar culinary role within the hospitality industry.
• Strong supervisory skills with experience in team management and training.
• Comprehensive knowledge of food preparation techniques, cooking methods, and food safety standards.
• Previous experience in a fast-paced restaurant environment is essential.
• Excellent leadership abilities with a passion for delivering exceptional service and culinary excellence.
• Strong communication skills to effectively collaborate with kitchen staff and front-of-house teams. If you are an enthusiastic culinary professional looking to advance your career in a vibrant restaurant setting, we encourage you to apply for this exciting opportunity as our Sous Chef.
  Job Type: Full-time
  Pay: £18.00 per hour
  Expected hours: 37.5 per week
  Work Location: In person
  Reference ID: Sous Chef Evergreen Marine - 11

• Assist the Head Chef in menu planning, food preparation, and cooking to deliver exceptional dishes that meet our restaurant’s standards.
• Supervise kitchen staff, providing guidance and training to ensure efficient food production and adherence to recipes.
• Manage inventory levels, including ordering supplies and maintaining stock to ensure smooth kitchen operations.
• Ensure compliance with food safety regulations and maintain a clean and organised kitchen environment.
• Collaborate with team members to create a positive working atmosphere that fosters teamwork and high performance.
• Monitor portion control and presentation of dishes before they are served to guests, ensuring consistency in quality.
• Assist in the development of new recipes and menu items based on seasonal ingredients and customer preferences.