The position of Sous Chef is a key role within our kitchen, responsible for ensuring that all food leaving the pass meets the highest standards. Key Responsibilities:
* Present menu items to the highest standard.
* Follow procedures set by senior staff.
* Take care of daily food preparation and duties assigned by senior staff.
This role requires strong leadership skills, with the ability to work well under pressure and lead by example as a senior team member. Key areas of responsibility include:
1. Food production: Ensuring the production, preparation and presentation of food are always of the highest quality.
2. Quality control: Maintaining awareness of all menu items, their recipes, methods of production and presentation standards.
3. Food safety: Following good HACCP practices for the proper handling and preparation of all food products at the right temperature.
4. Equipment maintenance: Operating and maintaining all department equipment and reporting of malfunctioning.
We are looking for an individual who is passionate about food and committed to delivering high-quality results. The ideal candidate will have excellent communication skills and be able to maintain a secure and friendly working environment.
A successful candidate will possess the following skills and qualifications:
* Menu development and costing.
* Culinary skills.
* FHRS/HACCP certification or willingness to learn.
In return for your hard work and dedication, we offer a range of benefits, including:
Paid Holidays
Performance Bonus
Pension Fund
If you are a motivated and enthusiastic individual who is passionate about delivering exceptional results, please don't hesitate to get in touch to discuss this exciting opportunity further.