We are currently seeking an experienced and creative Sous Chef to join our esteemed kitchen team. As a Sous Chef, you will play a key role in supporting the Head Chef in overseeing kitchen operations, maintaining culinary standards, and contributing to menu development. If you have a passion for culinary arts, leadership skills, and are committed to maintaining high standards in the kitchen, we invite you to take on a leadership role at our restaurant.

 DUTIES AND RESPONSIBILITIES

·        To be familiar with all the daily operations of their section of the kitchen.

·        To act as the intermediary between the kitchen and wait staff.

·        Planning and directing food preparation ensuring food is prepared properly by kitchen staff.

·        To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary.

·        To supervise and assist in the preparation of all food in their place, ensuring their section of the kitchen has all necessary work completed prior to the commencement of service.

·        To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff.

·        To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running the department within these guidelines.

·        To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished.

·        To ensure that all main cool rooms are always tidy and clean especially after each service so duty chef can carry out daily ordering.

·        Additional duties as assigned by management

STAFF MANAGEMENT

•           To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

•           To ensure that all kitchen workers are performing at the level required by a professional kitchen.

•           To encourage and recognize hard work within the back of house team.

•           Maybe required to discipline workers who are not performing their job correctly or professionally.

•           Lead and inspire the brigade to ensure the kitchen runs smoothly.

•           To assist other sections of the kitchen in the production and service of all relevant food items or with the cleaning down of sections as and when required due to the workload.

•         To report any problems relating to the smooth operating of or staff within the section or of the non-co-operation from another section of the kitchen, immediately to the Head Chef.

•           To maintain in conjunction with your team all section files and recipes are maintained and updated

•           To report all accidents and any defects in kitchen equipment to the Head Chef and complete all relevant documentation.

QUALITY CONTROL

•           Be responsible for ensuring that food that leaves the kitchen is of the highest quality to ensure that portions are correct, and the food is plated to spec.

•           To assist in the prevention of pilferage from the dry stores and refrigeration within the department and notifying the Head Chef.

•           To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and restaurant standards.

PHYSICAL ABILITIES

•           Ability to grasp, lift, move, or push goods on cart/truck weighing up to 50 pounds.

•           Ability to move safely in uneven terrain or in confined spaces.

•           Walk or remain in stationary position for 8 or more hours throughout work shift

•           Requires mobility.  Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.

•           Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Benefits:

•           Generous discount off your bill, when dining in one of our restaurants across the Group

•           Paid overtime

•           Recommend a friend scheme with great bonuses per individual referral

•           Exclusive access to our discounts including money off gym memberships, travel, online shopping, gadget, and much more

Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.

 We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged. 

We are currently seeking an experienced and creative Sous Chef to join our esteemed kitchen team. As a Sous Chef, you will play a key role in supporting the Head Chef in overseeing kitchen operations, maintaining culinary standards, and contributing to menu development. If you have a passion for culinary arts, leadership skills, and are committed to maintaining high standards in the kitchen, we invite you to take on a leadership role at our restaurant.

 DUTIES AND RESPONSIBILITIES

·        To be familiar with all the daily operations of their section of the kitchen.

·        To act as the intermediary between the kitchen and wait staff.

·        Planning and directing food preparation ensuring food is prepared properly by kitchen staff.

·        To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary.

·        To supervise and assist in the preparation of all food in their place, ensuring their section of the kitchen has all necessary work completed prior to the commencement of service.

·        To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff.

·        To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running the department within these guidelines.

·        To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished.

·        To ensure that all main cool rooms are always tidy and clean especially after each service so duty chef can carry out daily ordering.

·        Additional duties as assigned by management

STAFF MANAGEMENT

•           To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

•           To ensure that all kitchen workers are performing at the level required by a professional kitchen.

•           To encourage and recognize hard work within the back of house team.

•           Maybe required to discipline workers who are not performing their job correctly or professionally.

•           Lead and inspire the brigade to ensure the kitchen runs smoothly.

•           To assist other sections of the kitchen in the production and service of all relevant food items or with the cleaning down of sections as and when required due to the workload.

•         To report any problems relating to the smooth operating of or staff within the section or of the non-co-operation from another section of the kitchen, immediately to the Head Chef.

•           To maintain in conjunction with your team all section files and recipes are maintained and updated

•           To report all accidents and any defects in kitchen equipment to the Head Chef and complete all relevant documentation.

QUALITY CONTROL

•           Be responsible for ensuring that food that leaves the kitchen is of the highest quality to ensure that portions are correct, and the food is plated to spec.

•           To assist in the prevention of pilferage from the dry stores and refrigeration within the department and notifying the Head Chef.

•           To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and restaurant standards.

PHYSICAL ABILITIES

•           Ability to grasp, lift, move, or push goods on cart/truck weighing up to 50 pounds.

•           Ability to move safely in uneven terrain or in confined spaces.

•           Walk or remain in stationary position for 8 or more hours throughout work shift

•           Requires mobility.  Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.

•           Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Benefits:

•           Generous discount off your bill, when dining in one of our restaurants across the Group

•           Paid overtime

•           Recommend a friend scheme with great bonuses per individual referral

•           Exclusive access to our discounts including money off gym memberships, travel, online shopping, gadget, and much more

Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.

 We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.