We are seeking a highly skilled and motivated Sous Chef to join our dynamic kitchen team in a busy hotel or restaurant environment.
Key Responsibilities:
* Assist the Head Chef in day-to-day kitchen operations, including maintaining high culinary standards across all areas.
* Lead the kitchen team in the absence of the Head Chef, overseeing food preparation and service for hotel dining, bar food service, weddings & events, and Sunday Lunch service.
* Maintain food quality and presentation standards, ensuring compliance with HACCP and all food safety regulations.
* Assist with menu planning, costing, and development of seasonal dishes, as well as supervising, training, and mentoring junior kitchen staff.
* Manage inventory, stock rotation, and kitchen cleanliness to maintain a clean and organized work environment.
Requirements:
* Proven experience as a Sous Chef or strong experience as a Senior Chef de Partie in a busy hotel or restaurant environment.
* Experience with banqueting, high-volume service, and bar food, as well as level 2 HAACP certification.
* Strong leadership and communication skills, with the ability to motivate and train junior kitchen staff.
* Creative flair with a passion for local and seasonal produce, as well as excellent knowledge of food safety and hygiene standards.
* Ability to work flexible hours, including weekends, and adapt to changing priorities and deadlines.