Sous Chef Job Title: Sous Chef Location: Insole Court, Llandaff, Cardiff Salary: £23,000 - £26,000 Contract: Permanent minimum 30 hours a week Conversational Welsh would be an advantage.
Summary for a Sous Chef The Sous Chef will support the Head Chef in all aspects of kitchen operations, with a particular emphasis on preparing and executing menus for events and buffets.
This role requires strong culinary skills, creativity, and the ability to work efficiently in a fast-paced environment.
Benefits for our Sous Chef Competitive salary Free car parking Free meals on duty Responsibilities as a Sous Chef Assist in Menu Development: Collaborate with the Head Chef to design and implement seasonal menus for events and buffets, incorporating local ingredients and dietary considerations.
Play a key role in the preparation and execution of catering for private events, ensuring high standards of food quality and presentation.
Oversee the preparation of buffet-style dishes, ensuring they are visually appealing and meet guest expectations.
Supervise kitchen staff during shifts, ensuring adherence to health and safety regulations and maintaining cleanliness and organization.
Prepare a variety of dishes, ensuring consistency in taste and presentation, and assist with cooking during peak service times.
Assist in monitoring stock levels, managing food inventory, and minimizing waste through effective planning and execution.
Train and mentor junior kitchen staff, fostering a positive team environment and promoting skill development.
Engage with clients and event organizers to understand their catering needs and provide input on menu options.
Ensure all dishes leaving the kitchen meet the cafés quality standards and address any issues promptly.
Desirable Skills as a Sous Chef Proven experience as a Sous Chef or similar role in a busy kitchen environment (minimum 2 years).
Strong knowledge of food hygiene and health and safety standards.
Experience in event catering and buffet preparation.
Excellent communication and teamwork skills.
Ability to work effectively under pressure while maintaining a positive attitude.
Culinary accreditation or qualification.
Familiarity with heritage or cultural organizations.
Experience in menu planning and cost control.
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