SOUS CHEF
Key Responsibilities/Duties:

· Work to support the Head Chef and team members

· Dedication & commitment to the role

· Lead by example and ensure all procedures (health and safety, food handling, restaurant policies) are maintained to the required standard

· Demonstrate strong communication skills, relaying important information to the Head Chef and Front of House staff

· Able to understand the importance of time management and plan your work accordingly

· Maintain a high level of productivity

· Positively contribute to our team environment

· Assist in ordering, cost controlling and waste management;

· Support decisions made and adapt to change, showing flexibility and enthusiasm

· Proactive in self-development, willing to learn new skills

About You

· Minimum Cert 3 in Commercial Cookery

· At least 2 years' experience in a leadership role (not subject too)

Previous experience in a busy hotel or restaurant is desirable

Motivated, committed and a strong passion for food

The ability to communicate effectively with team members

Understanding of industry standard hygiene practices.

We are also looking for a Casual Chef to join the team!

CASUAL CHEF POSITION

Key responsibilities include:

The ability to work and contribute peacefully and productively within our team

Successfully perform within our work practices, procedures, expectations and values

Commitment to the role

Manage time effectively and maintain a high level of productivity

Ability to work in a fast-paced environment

Produce a high standard of food presentation, cleanliness, punctuality and organisation.

Requirements:

Qualifications in Commercial Cookery

Previous experience in a busy restaurant

Motivated, committed and a strong passion for food

The ability to communicate effectively with team members

Understanding of industry standard hygiene practices.