About the Role

An exciting opportunity has arisen for a talented Sous Chef to join us. The Sous Chef will assist the Head Chef in the daily preparation and service of food, ensuring that the highest standards are maintained at all times and to also ensure that all sections equipment and utensils are always kept clean and tidy to the standards required by the Restaurant.

The Sous Chef's main duties will include:

• Develop and show a pro-active behaviour in problem solving and should be able to come up with solutions to any problems which arise whilst in charge.
• Build a strong relationship with central purchasing and follow all company policies and procedures and mange the product quality and to help in sourcing new products and suppliers to improve efficiency.
• Coordinate and communicate to the Head Chef on any food quality issues, new or seasonal products needed.
• Ensure all equipment is working to the standard required by the business and if issues are found that they are reported and actioned by the company maintenance team.
• Communicate with the Head Chef/General Manager to ensure pending works are actioned immediately.
• Coordinate kitchen cleaning and stewarding schedules and paper work. Monitor standards and maintain regular checks to ensure the cleaning is up to standard.
• Place orders for produce on the ordering system, prints off the LPO and manages the communication for GM approval.
• Work in close liaison with all sections in the kitchen to ensure an efficient service and should maintain high levels of communication with colleagues and other staff.
• Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.
• Be actively involved with ways to maintain and increase business levels.
• Be aware and understand the local competition.
• Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.
• Monitor and account for food wastage within the active inventory system. Have full control on all inventory and purchasing.
• Assist the Head Chef with the new menu development and to actively create new dishes. Has the ability to build accurate recipes and their development.
• Conduct and attend menu tastings.

About You

In order to be considered for this role, you will have an internationally recognised Culinary qualification and you should have a minimum of two years international experience in a similar role with particular focus on Fish and Seafood Cuisine.

This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times. You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.

It is also essential that you have good command of the English language (spoken and written) and you should be proficient in Microsoft Office applications.