Junior Sous Chef

As Junior Sous Chef you will be:

• Preparing, cooking and presenting high quality dishes.
• Assisting the Sous Chef and Head Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

You will need to have a valid basic food hygiene certificate and have a minimum of 1 year's experience as a Senior Chef De Partie or Junior Sous

Shifts are eight hours and are five over seven days/evenings.
*Own transport is required due to the location of the hotel*