Responsibilities:
* Lead and inspire the culinary team to consistently deliver exceptional dishes that reflect the commitment to quality and innovation.
* Develop and execute creative and seasonal menus that tantalize the taste buds of the guests, while ensuring financial viability and profitability.
* Oversee kitchen operations, including food preparation, cooking, and plating, to maintain the highest standards of quality and presentation.
* Drive cost efficiency by managing inventory, minimizing waste, and optimizing kitchen processes.
* Foster a positive and collaborative work environment by providing guidance, support, and mentorship to team members.
* Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.
Requirements:
* Proven experience as a Sous chef in a high-volume, upscale pub, restaurant or hotel environment.
* Exceptional culinary skills and a passion for creativity and innovation.
* Strong understanding of financials and ability to manage food costs and labour expenses effectively.
* Hands-on approach with a willingness to lead by example and work alongside team members.
* Excellent leadership, communication, and interpersonal skills.
* Ability to thrive in a fast-paced, high-pressure environment and maintain composure under stress.
To apply online, please click on the apply button.
Alternatively for a confidential discussion please contact Elouise Lane on or quoting the reference number above.
Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.
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