Sous Chef / Second Chef at Ponteland Golf Club
Ponteland NE20 9BD, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

06 Dec, 25

Salary

0.0

Posted On

07 Sep, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Management Skills, Safety Regulations, Cooking

Industry

Hospitality

Description

JOB SUMMARY

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, demonstrating exceptional culinary skills and a commitment to food safety. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring the highest standards of food quality and presentation while leading a dedicated team.

SKILLS

  • Proven supervising experience within a kitchen environment.
  • Strong background in food production and preparation techniques.
  • Excellent team management skills with the ability to motivate and lead staff effectively.
  • Comprehensive culinary experience with a passion for cooking and hospitality.
  • Knowledge of food safety regulations and best practices.
  • Previous restaurant experience is advantageous.
  • Exceptional organisational skills with attention to detail.
  • Ability to work under pressure in a fast-paced environment while maintaining high standards. If you are an enthusiastic culinary professional ready to take on new challenges as a Sous Chef, we encourage you to apply. Join us in creating memorable dining experiences for our guests!
    Job Type: Full-time
    Work Location: In perso
Responsibilities
  • Supervise and coordinate daily kitchen activities, ensuring efficient food preparation and service.
  • Assist in menu planning and recipe development, contributing innovative ideas to enhance the dining experience.
  • Manage food production processes, ensuring consistency and adherence to quality standards.
  • Train and mentor kitchen staff in cooking techniques, food safety practices, and proper equipment usage.
  • Maintain cleanliness and organisation of the kitchen, adhering to health and safety regulations.
  • Collaborate with the Head Chef to manage inventory, including ordering supplies and minimising waste.
  • Ensure that all dishes are prepared in accordance with established recipes and presentation standards.
  • Foster a positive work environment through effective team management and leadership.
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