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Sous Chef
Job Title: Sous Chef
Location: Insole Court, Llandaff, Cardiff
Salary: £23,000 - £26,000
Contract: Permanent minimum 30 hours a week
Conversational Welsh would be an advantage.
Summary for a Sous Chef
The Sous Chef will support the Head Chef in all aspects of kitchen operations, with a particular emphasis on preparing and executing menus for events and buffets. This role requires strong culinary skills, creativity, and the ability to work efficiently in a fast-paced environment.
Benefits for our Sous Chef
- Competitive salary
- Free car parking
- Free meals on duty
Responsibilities as a Sous Chef
- Assist in Menu Development: Collaborate with the Head Chef to design and implement seasonal menus for events and buffets, incorporating local ingredients and dietary considerations.
- Play a key role in the preparation and execution of catering for private events, ensuring high standards of food quality and presentation.
- Oversee the preparation of buffet-style dishes, ensuring they are visually appealing and meet guest expectations.
- Supervise kitchen staff during shifts, ensuring adherence to health and safety regulations and maintaining cleanliness and organization.
- Prepare a variety of dishes, ensuring consistency in taste and presentation, and assist with cooking during peak service times.
- Assist in monitoring stock levels, managing food inventory, and minimizing waste through effective planning and execution.
- Train and mentor junior kitchen staff, fostering a positive team environment and promoting skill development.
- Engage with clients and event organizers to understand their catering needs and provide input on menu options.
- Ensure all dishes leaving the kitchen meet the cafés quality standards and address any issues promptly.
Desirable Skills as a Sous Chef
- Proven experience as a Sous Chef or similar role in a busy kitchen environment (minimum 2 years).
- Strong knowledge of food hygiene and health and safety standards.
- Experience in event catering and buffet preparation.
- Excellent communication and teamwork skills.
- Ability to work effectively under pressure while maintaining a positive attitude.
- Culinary accreditation or qualification.
- Familiarity with heritage or cultural organizations.
- Experience in menu planning and cost control.
