Duties

Assist the Head Chef in menu planning and development, ensuring creative and seasonal relevance.
Supervise kitchen staff during food preparation and cooking processes, providing guidance and support as needed.
Ensure that all food safety regulations are adhered to, maintaining high standards of hygiene and cleanliness in the kitchen.
Assist Head Chef in overseeing food preparation processes to guarantee quality and consistency in every dish.
Assist Head Chef in training new kitchen staff on culinary techniques, food safety practices, and restaurant policies.
Help manage inventory levels, including ordering supplies and utilising waste.
Work as one team with front-of-house staff to ensure running of smooth service during busy and quiet periods.
Ensure the plating of dishes is done precisely, accurately and promptly.

Requirements

Proven experience as a Junior Sous Chef or similar role within a fast-paced, high quality restaurant environment.
Strong knowledge of culinary techniques and food safety regulations.
Excellent supervisory skills with the ability to lead and motivate a team effectively.
A passion for food, the industry and delivering high-quality dining experiences.
Ability to work under pressure while maintaining attention to detail.
Flexibility to work various shifts, including evenings and weekends as required.
Level 3 Food & Hygiene preferred, Level 2 absolute minimum.

Experience:

Licence/Certification:

Work authorisation:

Feasting Menu

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