Sous Chef

Requirements: Relevant Culinary Qualification. 2 years' sous chef working experience. Fine dining experience. Currently working under a head chef. Stock take knowledge and experience. Understanding of costing and control systems. Duties: Managing day-to-day kitchen operations, food preparation, cooking, and presentation. Cooking dinner service, including starters, mains and desserts. Manage the dinner service and serve up to 14 guests. Monitoring food costs, minimising wastage, and maintaining kitchen profitability. Assist with monthly stock takes. Ensuring compliance with health and safety standards, including food hygiene and storage. If you do not hear from us within two weeks of applying, you may assume that your application was unsuccessful.