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- £16.36 p/hour
- 30 hrs to 40 hrs per week.
- Excellent staff benefits.
- Meals and drinks whilst on duty.
- Ability to assist team of commis chef while taking directions from sous chef and implementing it.
- Working at fast pace but ensuring the quality of food preparation is not compromised and food standards remain in compliant with menu descriptions.
- Ability to cook meals on mass to maintain buffet but also support individual A La Carte orders.
- Maintain high levels of food hygiene and food safety standards.
- Work with junior chefs and ensure they are working to higher standards.
- Prepare daily ingredients at start of shift, set up prep and cooking stations.
- Ensure stock levels of wet and dry foods are maintained, rotated as per required.
- Supervise commis team, kitchen assistants, kitchen porters and provide training on menu changes.
- Plan staffing for each week with sous chef and lease with lounge managers regarding for staffing support.
- Previous experience in a similar role or as a Junior Sous Chef or experienced Station Chef.
- Good organisation and attention to detail.
- Ability to cook European and continental dishes.
- Previous experience of working within a restaurant-based kitchen
- Must have Level 2 food safety certification.
