Sous Chef
Achieve Hospitality
Achieve Hospitality are delighted to be working with our fantastic client who are looking to add a experienced Sous Chef to their team
We are seeking a passionate and experienced Sous Chef to join our clients dynamic kitchen team. As a key member of our clients culinary leadership team, you will work closely with the Head Chef to deliver exceptional dining experiences while managing the day-to-day operations of the kitchen. This role is ideal for a creative, detail-oriented professional with a strong understanding of kitchen management, staff supervision, and high-quality food preparation.
Key Responsibilities:
- Food Preparation & Cooking: Assist in the preparation, cooking, and presentation of high-quality dishes in line with the restaurant’s standards.
- Menu Development: Collaborate with the Head Chef in the creation and development of new menus, ensuring a balance between creativity, consistency, and cost control.
- Leadership: Supervise and mentor junior kitchen staff, providing guidance on culinary techniques and best practices. Take charge in the Head Chef’s absence.
- Quality Control: Ensure all food leaving the kitchen meets our high standards in taste, presentation, and hygiene. Conduct regular taste tests and oversee portion control.
- Inventory & Stock Management: Assist with ordering ingredients, managing stock levels, and reducing wastage while adhering to budgetary requirements.
- Health & Safety: Ensure the kitchen adheres to food safety regulations, including HACCP and allergen controls. Maintain cleanliness and organisation throughout the kitchen.
- Collaboration: Work closely with front-of-house staff to ensure smooth service and excellent customer experiences.
- Training: Support in the training and development of the kitchen team, ensuring everyone is aware of the latest cooking techniques and health & safety practices.
Skills & Experience:
- Previous experience as a Sous Chef or Senior Chef de Partie in a high-volume, quality-focused restaurant.
- Strong knowledge of food preparation techniques, seasonal ingredients, and menu planning.
- Ability to work under pressure in a fast-paced environment.
- Exceptional organisational and leadership skills.
- Excellent understanding of food safety regulations and kitchen hygiene.
- Passion for cooking and delivering high standards of cuisine.
- Creativity and ability to contribute to menu design.
Qualifications:
- NVQ Level 2 or equivalent in Professional Cookery (desirable but not essential).
- Food Safety and Hygiene certifications.
Benefits:
- Competitive salary of £31,000 – £33,500 per annum.
- Opportunities for career progression and professional development.
- Meals on duty and staff discounts.