We are looking for a Sous Chef to join our busy Pho restaurant in XXXX.
Our kitchen has a wonderful team of chefs who work very hard and are great at what they do, so it’s important we find the right Second Chef who is going to be supportive, friendly and hands-on, always ready to help in the different sections of the kitchen.
Your hourly rate of pay including tronc is £15.80 PLUS
Who and what is Pho?
We are named after Vietnam's famous noodle soup - PHỞ. A rich bowl of broth, rice noodles, and plenty of meat (or veggies)! But we also have more amazing things to offer in our menu…
Here are some examples of some of the many fresh dishes we cook and serve every day:
* Freshly handmade spring & summer rolls
* Homemade pork & lemongrass meatballs
* Crunchy, fresh and flavoursome salads
* Delicious rich curries
* Wok-fried noodles topped with meat, tofu or more healthy vegetables
We have grown into a nationwide business, with our teams bringing our fresh food and fantastic service to cities and towns all over the country, building a steady following of ‘Pho-natics’ wherever we go!
What Pho can offer you!
* Free fresh meals at work
* 50% off all food and drink when dining in our restaurants, for you and up to 5 friends!
* Get paid every 2 weeks! Or…
* … Get paid quicker with Wagestream
* We love to work hard and play even harder at our awesome annual parties!
* Earn more money if your friends join us (£100-£1000 extra for each friend)
* Confidential Employer Assistance Program, to support you with any troubles you may be facing.
* Company pension
* Amazing training during your first few weeks and beyond
What Pho is looking for:
* Hands-on chefs who are passionate about cooking fresh, vibrant and flavoursome food.
* Second Chef or Sous Chef with a minimum of 1 year in the role.
* Experience being second in command in a kitchen, assisting the Head Chef with managerial duties and mentoring wok chefs, line chefs, and salad chefs.
* Strong knowledge of food safety and managing compliance within health and safety regulations.
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