As sous chef you will play a pivotal role in leading the kitchen team and ensuring the consistent delivery of exceptional food quality.

You will support the head chef in all aspects of kitchen operations from menu development and staff training to maintaining the highest standards of food hygiene and staff efficiency.

LEADERSHIP: Assist in overseeing and managing kitchen operations, ensure a smooth and efficient work flow both in prep and service

QUALITY CONTROL: Ensure all dishes meet Smith streets high standards in tatse, presentation and authenticity

STAFF MANAGEMENT: Train, mentor and support kitchen staff to foster a cohesive and high performing team

MENU DEVELOPMENT: Collaborate with head chef on creating seasonal dishes that represent bistro food, quality ingredients and quality cookery

HEALTH AND SAFETY: Ensure all staff work practices meet workplace health and safety regulations

COST MANAGEMENT: Assist the head chef in controlling food and labour costs, minimising waste wand not compromising quality