Sous Chef

Sous Chef, required to join a dynamic kitchen brigade at a hotel in the Betchworth, Surrey area. Live in may be a possibility with this role, if required.

As Sous Chef, candidates require a good all round background to include restaurant service and experience of catering for up to 100 within wedding and banqueting operations.

As Sous Chef, you will play a crucial role in the culinary operations of the restaurant, ensuring that all food production meets high standards of quality and presentation. You will work closely with the Head Chef to supervise kitchen staff, maintain food safety protocols, and create memorable dining experiences for guests. This position is ideal for someone with strong leadership skills and a deep understanding of culinary techniques.

Responsibilities:

• Assist the Head Chef in managing daily kitchen operations and staff supervision.
• Prepare and cook high-quality dishes in accordance with the restaurant s menu and standards.
• Ensure food safety and hygiene regulations are strictly followed at all times.
• Oversee food production processes, ensuring efficiency and consistency in all dishes prepared.
• Train and mentor junior kitchen staff, fostering a collaborative and positive work environment.
• Help in menu planning and development, contributing creative ideas for seasonal offerings.
• Monitor inventory levels and assist in ordering supplies as needed to maintain stock levels.
• Maintain cleanliness and organisation of the kitchen area, ensuring all equipment is properly maintained.

Experience:

• Proven experience as a Sous Chef or in a similar role within a fast-paced restaurant environment.
• Strong knowledge of culinary techniques, food safety regulations, and kitchen management practices.
• Demonstrated leadership skills with the ability to motivate and manage a diverse team effectively.
• Excellent organisational skills with a keen attention to detail in food presentation and quality control.
• A passion for hospitality and creating exceptional dining experiences for guests.
• Ability to work under pressure while maintaining composure and professionalism.

NVQ Level 2 & 3 required and experience in high volume function food.

40 hours a week - 5 days over 7 - includes week-ends

The salary for Sous Chef is given as from £34,000 upwards / per annum. A share of gratuities with this role.

Live in may be a possibility with this role if required, which is deductible from salary.

Benefits company pension, discounted or free food, on site free parking, on site gym

Transport will be required due to the location and shifts if you are living in the local area.

N.E. Recruitment is acting as an Employment Agency in relation to this vacancy

Please send an up to date copy of your Curriculum Vitae.

We look forward to receiving all applications however due to the high number of applications we are only able to contact candidates which closely match the level of skills and experience of the requirements of our clients. However, for more information or opportunities please contact us or forward your cv for consideration.

Candidates must be eligible to live and work in the UK