Responsibilities
Food production: Assist the head chef and sous chef to ensure high standards of food production, including portion control, minimal waste, and correct temperatures.
Kitchen management: Run the kitchen in the head chef's absence, ensuring the kitchen runs smoothly and is clean and safe.
Staff management: Train and develop new cooks, and motivate and encourage slow learners.
Inventory: Keep track of inventory and order food items.
Health and safety:
Comply with all health and safety regulations, and ensure the kitchen is clean and hygienic. Teamwork:
Participate in team meetings and training, and assist senior chefs with recipe and dish development. Summary As a Sous Chef, you will be instrumental in the daily operations of the kitchen, reporting directly to the Head Chef. Your primary responsibilities will include food preparation, cooking, and ensuring high standards of food safety and quality. With strong leadership and culinary experience, you will supervise kitchen staff and manage food production efficiently. Your expertise in hospitality and team management will foster a collaborative environment, enhancing the overall dining experience for our guests. Join us to showcase your culinary skills and contribute to our restaurant's success. Qualifications Proven culinary experience in a professional kitchen environment. Strong leadership and team management skills. Extensive knowledge of food preparation and safety standards. Background in food production and hospitality. Ability to supervise kitchen staff effectively. Experience in restaurant settings, ensuring high-quality service and food presentation. Job Types:
Full-time, Permanent Pay:
£13.00-£14.00 per hour Expected hours:
35 – 42.5 per week Additional pay: Tips Benefits: Company pension Discounted or free food Employee discount Flexitime Free parking On-site parking Schedule: 10 hour shift 12 hour shift 8 hour shift Day shift Holidays Overtime Weekend availability Ability to commute/relocate: Glasgow: reliably commute or plan to relocate before starting work (preferred). Experience: Culinary experience: 3 years (required). Food preparation: 3 years (required). Kitchen experience: 3 years (required). Hospitality: 3 years (required). Work Location:
In person
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Comply with all health and safety regulations, and ensure the kitchen is clean and hygienic. Teamwork:
Participate in team meetings and training, and assist senior chefs with recipe and dish development. Summary As a Sous Chef, you will be instrumental in the daily operations of the kitchen, reporting directly to the Head Chef. Your primary responsibilities will include food preparation, cooking, and ensuring high standards of food safety and quality. With strong leadership and culinary experience, you will supervise kitchen staff and manage food production efficiently. Your expertise in hospitality and team management will foster a collaborative environment, enhancing the overall dining experience for our guests. Join us to showcase your culinary skills and contribute to our restaurant's success. Qualifications Proven culinary experience in a professional kitchen environment. Strong leadership and team management skills. Extensive knowledge of food preparation and safety standards. Background in food production and hospitality. Ability to supervise kitchen staff effectively. Experience in restaurant settings, ensuring high-quality service and food presentation. Job Types:
Full-time, Permanent Pay:
£13.00-£14.00 per hour Expected hours:
35 – 42.5 per week Additional pay: Tips Benefits: Company pension Discounted or free food Employee discount Flexitime Free parking On-site parking Schedule: 10 hour shift 12 hour shift 8 hour shift Day shift Holidays Overtime Weekend availability Ability to commute/relocate: Glasgow: reliably commute or plan to relocate before starting work (preferred). Experience: Culinary experience: 3 years (required). Food preparation: 3 years (required). Kitchen experience: 3 years (required). Hospitality: 3 years (required). Work Location:
In person
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