OVERVIEW

We are seeking a talented and passionate Sous Chef to join our dynamic kitchen team. The ideal candidate will possess strong leadership skills and a deep understanding of culinary practices, food preparation, and kitchen operations. As a Sous Chef, you will play a vital role in supporting the Head Chef in managing the kitchen, ensuring high standards of food production and safety while fostering a positive working environment.

EXPERIENCE

• Proven experience as a Cook or in a similar role within a professional kitchen environment.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management practices.
• Demonstrated leadership abilities with experience in team management and training.
• Excellent organisational skills with the ability to multitask in a fast-paced environment.
• A passion for hospitality and commitment to delivering exceptional dining experiences.
  If you are an enthusiastic culinary professional looking to advance your career in a supportive environment, we encourage you to apply for this exciting opportunity as a Sous Chef.
  Job Types: Full-time, Permanent
  Pay: £40,000.00-£42,000.00 per year

Benefits:

• Employee discount
• Free parking
• On-site parking

Ability to commute/relocate:

• St Albans AL3 4RY: reliably commute or plan to relocate before starting work (preferred)

Experience:

• fine dinning : 4 years (required)

Work authorisation:

• United Kingdom (required)

Location:

• St Albans AL3 4RY (preferred)

Willingness to travel:

• 25% (preferred)

Work Location: In perso

• Assist the Head Chef in the daily operations of the kitchen, ensuring efficient food production and service.
• Supervise and train kitchen staff, promoting teamwork and maintaining high standards of hospitality.
• Oversee food preparation processes, ensuring dishes are prepared to specification and presented beautifully.
• Maintain strict adherence to food safety regulations and hygiene standards throughout the kitchen.
• Help develop new menu items and seasonal offerings that reflect current culinary trends.
• Monitor inventory levels, assist with ordering supplies, and manage stock rotation to minimise waste.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.