Restaurant Sous Chef Responsibilities:

• Work with the senior team to deliver high-quality food, oversee section audits, manage stocktaking, and report key indicators to the Head Chef.
• Mentor CDPs and Commis Chefs, collaborate with the restaurant team, and communicate menu details effectively for smooth operations.
• Handle kitchen pinch points, assist with monthly reporting, and ensure adherence to company policies, including inventory management and HSE standards.
• Oversee correct food practices, maintain food safety standards, and conduct regular checks on food deliveries, storage, and preparation.
• Collaborate with the Health and Safety executive to uphold 5-star ratings, train employees on standards, and perform regular cleanliness and equipment audits.
• Report faulty equipment, ensure PAT testing, and work with Senior Chefs to maintain a 90% audit score for the kitchen.
• Guarantee correct food presentation, stay responsive to customer needs, develop and execute plans, generate ideas, and focus on business benefits and profit contribution.
• Provide feedback, identify training needs, mentor high-performing members, act as a buddy for new team members, and create a dynamic team environment with a collaborative approach.

Restaurant Sous Chef Requirements:

We expect the successful candidate to have the following skills and experience:

• A current Sous / Senior Sous Chef in a quality establishment
• Passionate about fresh and seasonal food
• Have excellent longevity with your past employers
• Excellent leadership and motivational skills
• Maintaining Food Safety standards
• Excellent command of written and spoken English
• Competent with Microsoft Office
• International Experience is a bonus

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