Sous Chef role summary: Manage kitchen operations, oversee junior staff, ensure food safety, and maintain high standards.
Required skills:
* Minimise wastage and encourage creative thinking.
* Adhere to food safety legislation.
* Ensure good kitchen planning for smooth services and customer satisfaction.
* Promote a good working environment and develop team members.
* Solve problems and provide on-the-spot solutions.
* Be a hands-on, passionate, and energetic individual.
* Manage ordering and controlling of stock.
* Maintain company GP %.
Responsibilities include creating menus, managing stock, ordering supplies, and ensuring high standards of food preparation and presentation. The role requires someone from a high-volume gastro/premium branded restaurant background with experience in managing kitchen operations and maintaining food safety standards.