Sous Chef

Responsibilities:

• Lead and inspire the culinary team to consistently deliver exceptional dishes that reflect the commitment to quality and innovation.
• Develop and execute creative and seasonal menus that tantalize the taste buds of the guests, while ensuring financial viability and profitability.
• Oversee kitchen operations, including food preparation, cooking, and plating, to maintain the highest standards of quality and presentation.
• Drive cost efficiency by managing inventory, minimizing waste, and optimizing kitchen processes.
• Foster a positive and collaborative work environment by providing guidance, support, and mentorship to team members.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Requirements:

• Proven experience as a Sous chef in a high-volume, upscale pub, restaurant or hotel environment.
• Exceptional culinary skills and a passion for creativity and innovation.
• Strong understanding of financials and ability to manage food costs and labour expenses effectively.
• Hands-on approach with a willingness to lead by example and work alongside team members.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment and maintain composure under stress.

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on or quoting the reference number above.

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