Sous Chef

Salary: £34,000 per annum

Job Description:

We are seeking a talented and passionate Sous Chef to join our team at [Company Name] in Thetford. As a Sous Chef, you will work closely with the Head Chef to ensure the smooth operation of our kitchen and the delivery of exceptional culinary experiences to our guests.

Responsibilities:

1. Assist Head Chef: Support the Head Chef in all aspects of kitchen operations, including menu planning, food preparation, and staff supervision.
2. Food Preparation: Prepare and cook high-quality dishes in line with our standards and recipes, ensuring consistency and attention to detail.
3. Kitchen Management: Oversee kitchen staff during service, delegating tasks, and ensuring efficient workflow to meet service requirements.
4. Quality Control: Maintain high standards of food quality, presentation, and taste, conducting regular inspections to ensure adherence to company standards and food safety regulations.
5. Menu Development: Contribute to menu development by suggesting new dishes, flavors, and presentation styles that align with current culinary trends and guest preferences.
6. Training and Development: Mentor and train junior kitchen staff, providing guidance on cooking techniques, food safety practices, and kitchen procedures.
7. Inventory Management: Assist in inventory management, including stock rotation, ordering supplies, and minimizing waste to control costs effectively.
8. Health and Safety Compliance: Ensure compliance with health and safety regulations, food hygiene standards, and company policies to maintain a safe and hygienic kitchen environment.
9. Customer Satisfaction: Work collaboratively with front-of-house staff to ensure guest satisfaction, address any concerns or special requests promptly, and uphold our reputation for exceptional service.

Requirements:

• Proven experience as a Sous Chef or Senior Chef de Partie in a similar high-volume kitchen environment.
• Strong culinary skills and a passion for food quality and presentation.
• Excellent leadership and communication skills, with the ability to motivate and inspire kitchen teams.
• Knowledge of food safety standards and health regulations.
• Ability to work efficiently under pressure and maintain composure during busy service periods.
• Flexibility to work evenings, weekends, and holidays as required