Job Summary
We are seeking a skilled and passionate Sous Chef to join our team. The ideal candidate will have a strong background in food production and kitchen management, demonstrating exceptional leadership and team guidance skills. As a Sous Chef, you will lead kitchen operations, ensuring high standards of food preparation and safety while fostering a positive working environment.
Duties
* Supervise kitchen staff and coordinate daily food production activities.
* Assist in menu planning and recipe development, ensuring creativity and quality in all dishes.
* Ensure that all food is prepared according to established recipes and presentation standards.
* Maintain high standards of food safety and hygiene in compliance with health regulations.
* Manage inventory, including ordering supplies and minimising waste.
* Train new kitchen staff on food preparation techniques, safety protocols, and kitchen procedures.
* Collaborate with the proprietor to develop seasonal menus that reflect current popularity trends.
* Monitor kitchen operations to ensure efficiency and quality control.
Requirements
* Proven experience as a Sous Chef or in a similar role within the hospitality industry.
* Strong culinary skills with a deep understanding of food preparation techniques.
* Previous experience in supervising or managing kitchen teams is essential.
* Excellent knowledge of food safety regulations and best practices Including documentation.
* Ability to work efficiently under pressure while maintaining attention to detail.
* Strong leadership skills with the ability to motivate and inspire team members.
* Previous restaurant experience is highly desirable, along with a passion for cooking.
* Excellent communication skills and a collaborative approach to teamwork.
Job Type: Part-time
Pay: £15,440.00-£21,060.00 per year
Expected hours: 22 – 30 per week
Benefits:
* Employee discount
Ability to commute/relocate:
* Barry, CF63 2NP: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person