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Reporting to our Head Chef Andres Garcia and the Sous Chef, you will assist him with all aspects of food production, with your primary responsibilities as Junior Sous Chef being to
* Supervise the day-to-day kitchen operation.
* Ensure that food is produced and served to the highest quality.
* Alongside your culinary duties, you will be responsible for supporting the wider culinary team with daily operational tasks and people management tasks. This includes absence management, training, recognition, counselling and importantly, motivating and coaching the team.
* Oversee the presentation of all food leaving the kitchen and uphold expectations, reputation, and standards.
* Support more senior operational tasks such as menu development, order submission, allergen awareness, cost control and due diligence.
Requirements
* Chef de Partie experience within a quality hotel restaurant to 2 rosette standards.
* Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
* Hold the experience to manage the multi menu requirements and busy banqueting operation.
* Live locally or have the ability to relocate to the area with own transportation.
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