Giorgio & Gio Italian Restaurant, are seeking two Sous Chef to work closely with the Head Chef's, one per site.
Restaurant management and the wider team to maintain high standards of food, service, cleanliness and customer satisfaction.
The Sous Chef supports the Head Chef in the day-to-day running of the kitchen, ensuring food is prepared and
presented to a consistently high standard. The role includes supervising the kitchen team, maintaining food safety
and hygiene standards, controlling stock and wastage, supporting ordering and preparation, and helping to deliver
a smooth and efficient service. The Sous Chef will take responsibility for the kitchen in the Head Chef's absence.
Main Responsibilities
- Support the Head Chef with the daily operation of the kitchen.
- Supervise and lead chefs and kitchen staff during preparation and service.
- Ensure all dishes are prepared, cooked and presented to Giorgio & Gio standards.
- Maintain consistency in portion sizes, presentation and food quality.
- Organise kitchen sections and ensure preparation is completed before service.
- Take responsibility for running service when required.
- Assist with menu development, specials and new dishes.
- Ensure recipes, specifications and allergen information are followed correctly.
- Monitor stock levels and assist with food ordering and stocktakes.
- Check deliveries for quality and quantity and ensure correct storage.
- Rotate stock correctly using FIFO procedures.
- Help control food costs, portion control and kitchen wastage.
- Ensure fridges, freezers and storage areas are organised and maintained correctly.
- Ensure all food is labelled, dated and stored safely.
- Maintain high standards of kitchen cleanliness and hygiene.
- Ensure cleaning schedules, temperature checks and required records are completed.
- Follow HACCP, food hygiene, allergen and health and safety procedures at all times.
- Report equipment faults, maintenance issues and safety concerns promptly.
- Help train, coach and develop chefs and kitchen assistants.
- Communicate effectively with front-of-house management during service.
- Carry out any other reasonable duties required by the Head Chef or management.
Leadership Responsibilities
- Lead by example and help create a professional, organised and positive kitchen environment.
- Give clear instructions, allocate sections and duties effectively, and monitor performance during service.
- Support employees who require additional training and report serious performance or conduct concerns to the
Head Chef or management.
- Maintain high standards even during busy periods.
Food Safety & Allergens
- Prevent cross-contamination and ensure correct storage and separation of food.
- Follow allergen procedures carefully when preparing meals and check ingredient information when required.
- Maintain accurate temperature and food safety records.
- Ensure kitchen employees understand and follow their food safety responsibilities.
Skills & Experience
- Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie.
- Strong kitchen, food preparation and organisational skills.
- Good knowledge of food hygiene, HACCP and allergen controls.
- Experience supervising or leading a kitchen team.
- Ability to remain calm and organised during busy services.
- Good communication skills, strong attention to detail and a reliable, professional attitude.
- Flexibility to work evenings, weekends and bank holidays where required.
Standards Expected
The Sous Chef is expected to arrive on time and ready for work, maintain high personal hygiene and uniform
standards, treat colleagues, customers and suppliers professionally, protect the reputation of Giorgio & Gio
Restaurant, follow company procedures and management instructions, and take ownership of maintaining a clean,
safe and organised kitchen.
General
Pay: £14.00-£15.00 per hour
Benefits:
Work Location: In person
