Junior Sous Chef Opportunity
A leading establishment is looking for a talented Junior Sous Chef to join its culinary team. This role offers the chance to work in a dynamic environment, delivering high-quality dishes to both regular patrons and event guests.
Key Responsibilities

Food Preparation & Production: The Junior Sous Chef will be responsible for creating exceptional dishes across various dining areas, including a brasserie, lounge, and event spaces.
Budget Management: Working within agreed budgets, the successful candidate will ensure targets are met while maintaining the highest quality standards.
Supervision & Mentorship: This role includes supervising and mentoring less experienced kitchen staff, providing guidance and support to help them develop their skills.
Collaboration: The Junior Sous Chef will work closely with the Food and Beverage team to enhance product knowledge and improve the overall customer experience.
Menu Development: The role involves assisting with menu planning, pricing, and development, with a focus on creativity and meeting dietary requirements.
Food Hygiene & Safety: Ensuring the highest standards of food hygiene are maintained at all times, the Junior Sous Chef will also ensure compliance with health and safety legislation in the kitchen.
Guest Experience: The role requires contributing to the delivery of an outstanding guest experience, which may include preparing breakfast and staff meals.

Qualifications & Experience

Essential:
- Previous experience working in a quality establishment.
- Ability to cook to a high standard and deliver consistently excellent dishes.
- Experience in supervising a small team and mentoring others.
- Strong knowledge of food hygiene standards (COSHH).
Desirable:
- Food Handlers Certificate.
- NVQ Level 3 in Professional Cookery or equivalent.
- Experience with budget management and waste control.
- Creative and flexible approach to work, with a passion for delivering excellence in customer service.

Work Conditions

Contract: Permanent, based on a 48-hour week, worked flexibly over 5 days out of 7.
Salary: 33,000 per annum.

This is an excellent opportunity for a proactive, ambitious chef looking to take the next step in their career. The role requires a passion for cooking, creativity, and the ability to lead and collaborate effectively in a fast-paced environment.