The role of Sous Chef is a key position in our kitchen team responsible for delivering high-quality food and smooth daily operations.
* Managing the kitchen includes rostering purchasing stock control deliveries and maintaining HACCP/hygiene standards.
* Understanding financial targets including gross profit payroll and costs is crucial to the success of this role.
* Team training and development are essential skills required for this position.
* Effective collaboration with other departments and managers as required is necessary for success.
* Achieving efficient top-quality food preparation and waste management are key responsibilities.
Applicants must have at least three years' experience as Sous Chef in a 4/5-star venue with fine dining and high-end/high-volume banqueting exposure.
In addition to excellent culinary skills applicants will demonstrate solid kitchen management procedures thorough HACCP knowledge and strong teamwork/team leadership abilities.