SOUS CHEF
We are looking for a strong and confident Sous Chef who can support the Head Chef in maintaining high standards across the kitchen and take control of service when required.
What we’re looking for:
* Minimum 3–5 years of relevant professional kitchen experience, including experience at Sous Chef or strong Junior Sous Chef level
* Strong leadership and ability to confidently manage the kitchen team during busy services
* Excellent knowledge of sauces, stocks, meat, fish, pastry basics and modern cooking techniques
* Strong understanding of plating, presentation, portion control and consistency
* Excellent organisation of mise en place, prep lists, sections and kitchen operations
* Calm and professional approach under pressure
* Good understanding of menu specifications, ingredients, allergens and cooking methods
* Understanding of food GP, portion control, stock management and waste reduction
* Strong knowledge of HACCP, food hygiene and temperature controls
* Ability to communicate effectively with the Head Chef and Front of House team
* Ability to train and develop CDPs, Commis Chefs and junior members of the kitchen
* Confident problem-solving and ability to take responsibility when the Head Chef is unavailable
TRIAL SHIFT
Shortlisted candidates will be required to complete a practical trial shift as part of the recruitment process.
The trial will allow us to assess practical cooking ability, knife skills, organisation, cleanliness, communication, speed, plating, consistency and ability to work as part of the kitchen team.
We are looking for chefs who genuinely care about quality, consistency, cleanliness, teamwork and maintaining high standards on every service.
Location: Crowthorne
Salary: Competitive / dependent on experience
Hours: Full-time
Start: Immediate
If interested, please send your CV, current position and availability to arrange an initial discussion.
Job Types: Full-time, Permanent
Pay: £28,000.00-£30,000.00 per year
Benefits:
Experience:
- Chef De Partie: 2 years (preferred)
Work Location: In person
