The Sous Chef at this city based venue of will work hands on for the operational productivity of the kitchen department and its operational standards.
Salary: £38,000 Pa
Hours: 40 hours contract
Monday to Friday
No Evenings
Key Responsibilities:
- To ensure weekly staff dining menu are developed and improved upon on a regular basis.
- To oversee and assist in the preparation and presentation of all meals and service across the Staff Canteen..
- To organise sections stock and ingredients, both preparation and stock holding.
- Keep record of food production volumes, waste, stock holding and food cost concerns.
- To create weekly staff dining menus
- To assist the Executive Chef and Head Chef with future menu creations.
- To manage and motivate the team.