Our client is looking for a Sous Chef to assist alongside the Head Chef. In this role you will help manage the kitchen, including menu preparation, monitoring and ordering stock and overseeing staff. You will ensure that a five-star food hygiene rating is maintained and always guarantee a high food quality.

Job Duties:

- Collaborate with the head chef to direct food preparation for weddings, events and restaurant

- Lead the kitchen team in the Head Chef's absence, including guide the junior kitchen staff members, including, but not limited to, food preparation and dish plating

- Helping curate various food menus

- Cost effectiveness in the ordering and preparation of food

- Leading by example for kitchen staff, showing consistency

- Responsible for running events when head chef is absent

- Constructing preparation lists

- Work with the Head Chef to maintain kitchen organisation

- Responsible for running restaurant service when head chef is absent

- EHO paperwork and other related documents

- Showing discipline and authority in overseeing and supervising kitchen staff

- Producing high-quality plates, considering design and taste

- Monitoring and maintaining kitchen equipment

- Offers suggestions and creative, innovative ideas that can improve the kitchens performance and menus

- Oversee and organise kitchen stock and ingredients

- Ensure a first-in, first-out food rotation system and verify all food products are correctly dated and organised for quality assurance

- Keep cooking stations stocked, especially before and during prime operation hours

- Helps to train new kitchen team members on kitchen, banqueting and restaurant standards

- Manages food and product ordering by keeping detailed records

- Works within existing systems to improve waste reduction and manage budgetary concerns

- Verifies that food storage meets standards and is consistently well-managed

- Coordinates with the restaurant management team on supply and Open Table

Skills and Qualifications

- Formal Culinary Training

- Previous banqueting and restaurant experience and knowledge of regulations

- Extensive food and beverage knowledge

- Strong organisational skills

- Attention to detail

- Ability to work under pressure with creative problem-solving skills

This role is a full-time position. You must be available to work weekends and evenings.