We are looking for a Sous chef to work with our Head chef in the day to day running of the kitchen and to be wholly responsible for the operation of the kitchen. Duties and responsibilities will include ensuring stock levels are appropriate through efficient ordering, ensuring hygiene standards are adhered, keeping chefs briefed on the menu of the day and Production of menu items to the agreed standard: to include ice cream, pastry, sauces, and correct cooking of all meats and fish. Liasing with front of house to produce daily menus and ensuring all allergies and guest requirements are met.
Relevant experience: 4 years experience as a chef within a professional kitchen at a similar level, professional cookery qualifications NVQ level 1 and 2 (or equivalent). Food hygiene level 2 (or equivalent)