Sous Chef

Sous Chef focuses on quality control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.

What the role involves

• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
• Service Management - assist in coordinating and executing daily kitchen operations, including food preparation, production and service.
• Maintain food inventory levels, ensuring freshness and minimising waste.

Skills and requirements

• Proven experience working as a Junior Sous Chef or similar role.
• Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.

Confirmed role details

• Collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen ensuring equipment is in good working order.

Candidate fit

• pace, food quality, hygiene standards, and reliable teamwork

Additional role context

• Communicate positively and effectively with all other team members.
• Assist/support all colleagues where necessary.