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.