The role involves assisting the Head Chef in managing all aspects of kitchen day-to-day operations while enforcing performance and quality standards
Job Summary
The role involves assisting the Head Chef in managing all aspects of kitchen day-to-day operations while enforcing performance and quality standards.
Candidates are expected to control the food preparation process, create seasonal menus, and ensure dishes meet high-grade standards before serving customers.
The position requires strict adherence to food safety regulations, including WSQ Basic Food Hygiene Course levels 1 and 2, and COSHH or HACCP methods.
Matching Summary
Match Score: 85
The role involves assisting the Head Chef in managing all aspects of kitchen day-to-day operations while enforcing performance and quality standards.
Skills & Requirements
Must-have
Assist Head Chef in daily operations
Control food preparation process efficiently
Ensure high grade food and service quality
Manage labor expenses and scheduling
Approve dishes before service
Follow strict food safety and hygiene rules
Nice-to-have
Quick to pick up new culinary concepts
Good logical and analytical problem-solving skills
Meticulous attention to detail
Service oriented mindset
Ability to grasp business requirements
Key Requirements
Associate or Bachelor's Degree in Culinary Arts or Science
Three years of experience as a sous chef
Completed WSQ Basic Food Hygiene Course Levels 1 and 2
Updated knowledge of COSHH or HACCP regulations
Proficiency with POS and restaurant management systems