Pizza Restaurant Sous Chef: Our catering operation delivers everything from small-scale tea and coffee service to large hospitality functions for up to 1,000 guests. Alongside a busy conference and events schedule, the business operates 52 weeks a year, seven days a week, producing more than 30,000 business lunches annually. Key Responsibilities Administration * Liaise with the senior chef team to plan daily kitchen activity, staffing levels, and event delivery to ensure high standards are met on time. * Complete all HACCP documentation alongside the catering team. * Attend weekly meetings as required. * Ensure effective cost control across the kitchens, achieving or exceeding gross profit targets. Operations * Manage day-to-day food preparation and service to consistently high standards, following recipe specifications as directed by the Head Chef. * Demonstrate a strong understanding of fast-paced QSR / pizza restaurant operations. * Carry out additional duties or training appropriate to the level of responsibility of the role. * Use stock efficiently, ensuring correct rotation procedures are followed. * Support menu development and new dish creation as requested. * Assist with monthly stock takes. * Ensure procurement systems are kept up to date, with all deliveries and receipts accurately recorded. * Coordinate opening and closing procedures. * Work closely with logistics ...