Job Type: Full-time
Location: Central London
Compensation: £42,000 - £45,000 per annum
Job Overview:
We are seeking a talented, experienced, and creative Sous Chef to join our dynamic culinary team. Working closely with the Executive Chef, the Sous Chef will help manage daily kitchen operations, oversee staff, coordinate food preparation, and ensure the highest standards of food quality, presentation, and hygiene. The ideal candidate will be passionate about cooking, have strong leadership skills, and be committed to creating a positive and efficient kitchen environment.
Key Responsibilities:
1. Food Preparation & Cooking
- Support the Executive Chef in planning and managing all food preparation and kitchen activities.
- Prepare, cook, and present dishes to the highest standards, in line with the menu and quality expectations.
- Ensure that food preparation complies with quality, hygiene, portion control, and cost guidelines.
2. Team Leadership & Training
- Supervise, guide, and coordinate kitchen staff to maintain productivity and high-quality standards.
- Provide ongoing training and mentorship, promoting a collaborative and professional atmosphere.
- Monitor team performance, offering constructive feedback to ensure growth and consistency.
3. Kitchen Operations & Management
- Oversee day-to-day kitchen operations to ensure a smooth workflow, minimal downtime, and efficient service.
- Monitor stock levels, order supplies as needed, and manage inventory to minimize waste and control food costs.
- Ensure compliance with health, safety, and hygiene regulations, maintaining clean and organized workstations.
4. Menu Development & Quality Control
- Assist the Executive Chef in menu planning and development, contributing fresh, innovative ideas.
- Maintain consistency in food quality and presentation in accordance with restaurant standards.
5. Cost Control & Budget Management
- Monitor food costs, reduce waste, and optimize resources to maintain profitability.
- Track kitchen expenses and contribute to ideas for improving efficiency and cost-effectiveness.
- Collaborate with the Executive Chef on budgeting and forecasting.
