Job Description
Job Title: Sous Chef – Gastro Pub (UK Based)
Location: Shrewsbury, England
Reports to: Head Chef, General Manager
Position Overview:
The Sous Chef is responsible for assisting the Head Chef or Executive Chef in managing the kitchen team and overseeing all aspects of food preparation and production. The Sous Chef helps maintain a high standard of food quality, manages kitchen operations, and ensures that all food items are prepared according to the restaurant9s specifications.
Key Responsibilities:
- Food Preparation and Production:
- Assist in planning and preparing all menu items, ensuring they are cooked and presented according to the restaurant9s standards.
- Supervise the kitchen team during food preparation, ensuring that all tasks are completed in a timely and efficient manner.
- Ensure that all food items are properly labelled, stored, and rotated to maintain freshness and quality.
- Staff Training and Development:
- Train and mentor kitchen staff, providing guidance on cooking techniques, food safety, and sanitation.
- Assist in scheduling kitchen staff and assigning duties, ensuring that the kitchen operates smoothly and efficiently.
- Conduct regular performance reviews and provide feedback to staff, encouraging professional growth and development.
- Kitchen Management:
- Assist in managing the kitchen9s inventory, ensuring that all necessary ingredients and supplies are stocked and readily available.
- Monitor food costs and budget, assisting in implementing cost-saving measures without compromising on food quality.
- Maintain a clean and organized kitchen environment, ensuring compliance with food safety regulations and standards.
- Menu Planning and Development:
- Collaborate with the Head Chef or Executive Chef in developing new menu items and specials.
- Ensure that all menu items are prepared and presented according to the restaurant9s concept and standards.
- Be creative and innovative in developing new recipes and presentation techniques.
1. Customer Service:
- Work closely with the front-of-house staff to ensure exceptional customer service.
- Address any customer concerns or complaints regarding food quality or service.
- Be present in the dining area to interact with customers and gather feedback.
- Skills and Qualifications:
- Proven experience as a Sous Chef or similar role in a high-volume restaurant.
- Strong culinary skills and creativity in menu planning and development.
- Excellent leadership and management skills, with the ability to motivate and inspire a team.
- Knowledge of food safety regulations and best practices.
- Strong organizational and time-management skills, with the ability to prioritize tasks effectively.
- Excellent communication and interpersonal skills, with the ability to work well in a team environment.
- Degree or certification in culinary arts or a related field is preferred.
Additional Information:
- This is a full-time position with flexible hours, including weekends and holidays.
Compensation and benefits will be commensurate