Junior Sous Chef

The Peat Inn; Dundee; On-site; GBP 25,000 - 35,000; Full time

Job summary

A Michelin-starred restaurant located in Scotland is seeking a Junior Sous Chef or Chef de Partie looking to progress. The ideal candidate must have high-level a la carte experience and demonstrate excellent communication skills. Responsibilities include preparing high-quality dishes, maintaining a calm demeanor under pressure, and contributing positively to the team. Generous tips and staff uniform provided. This role operates dinner service Tuesday to Thursday and both lunch and dinner on Friday and Saturday.

Benefits

Generous tips

Staff uniform provided

Qualifications

• Previous a la carte experience at a very high level is a must.
• Must be capable of working across the kitchen to a high standard.
• Ability to support the chef patron and deputize when required.

Responsibilities

• Prepare high-quality dishes during service.
• Maintain focus and professionalism in a high-pressure environment.
• Contribute to a positive atmosphere in the workplace.

Skills

Excellent communication

Calm under pressure

Team player

Job description

Michelin started restaurant The Peat Inn, just outside the beautiful town of St Andrew’s, Scotland, is adding a new and exciting role within the settled and mature team.

Previous Michelin starred kitchen experience not essential, but prior a la carte experience at a very high level is a must.

You may be at junior sous chef level now or chef de partie level seeking your first step to a sous chef position

• trained and capable of working across the kitchen to high standard
• an ingrained belief in achieving excellence and consistency
• calm and professional manner, able to absorb pressure while maintaining focus
• excellent communication, both written and verbal
• team player who actively fosters and contributes to positive atmosphere across the entire workplace
• capable of supporting the chef patron and deputising when required
• Open dinner service only Tuesdays-Thursdays, lunch and dinner on Friday and Saturday, closed Sundays and Mondays
• closed three days Christmas and one week from 1st January
• generous tips in addition to salary
• staff uniform provided