A Sous Chef is required to work at a busy city centre restaurant that serves exceptionally high standard Modern British cuisine. The table d’hote menus are regularly changed and dishes are made from all fresh foods reflect seasonally changing ingredients. Lunches and dinners are served at set times so there is a quick turnaround on service but this ensures no late night finishes. The venue also has a popular banqueting and hospitality department but the modern kitchen is well equipped and spacious. You will be working a maximum of 45 hours per week on a straight shift pattern so weekends and bank holidays are covered on a rota basis. In this role of Sous Chef you will be responsible for overseeing the team of 10 chefs ensuring they are prepared for service and that all dishes are to the quality required whilst also remaining ‘hands on’.
This role needs a Sous Chef who can take control of the sections within the kitchen whilst also being able to run the department during the Head Chefs days off. It is essential that you have been working in high quality, fresh food operations where you were preparing dishes from scratch to 2AA rosette standard or equivalent.
*This is a permanent role*
If you are interested in this position or would like information on the other positions we are recruiting for or any temporary assignments please send your CV to email@example.com and our consultant Chris Gill will do his utmost to assist you in your search for employment.
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.