Sous Chef

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.

AMRT1_UKCT