Junior Sous Chef: Lead Prep, Mentor & Service

Green & Fortune Ltd.; Greater London; Hybride; GBP 32 000 - 42 000; Plein temps

Avantages offerts par ce poste

Company Sick Pay

Staff Discounts

Holiday Allowance

Volunteer Day

Hospitality Essentials - Benefit Hub

Cycle to Work Scheme

Refer a Friend Scheme

Learning & Development

G&F Support Scheme

Hospitality Action EAP

Résumé du poste

Green & Fortune Ltd. in London is seeking a dedicated Junior Sous Chef to lead and support a busy kitchen at Rotunda Restaurant, including on-site butchery and bakery. The role involves guiding the events kitchen and upholding the brand’s farm-to-fork ethos.

You will mentor junior chefs, manage service and ensure top quality, presentation and timing across all stations. A hands-on leader with strong kitchen standards is essential.

Qualifications

• Solid experience as a Chef de Partie or Junior Sous Chef in a quality busy kitchen.
• Confident in running a section and supporting the team during busy services.
• Strong food knowledge and kitchen hygiene standards.
• Hands-on chef who develops others and leads when needed.

Responsabilités

• Lead the kitchen through preparation, service and close, ensuring every section is ready and service runs smoothly.
• Work hands-on across the kitchen, supporting the team and maintaining high food quality and timing.
• Support and develop junior chefs, sharing recipes, techniques and kitchen standards.
• Lead briefings and organise the team around menus, specials, dietary requirements and service needs.
• Monitor stock, ingredient usage and waste to keep costs controlled.
• Maintain excellent food safety, hygiene, and kitchen standards across every shift.

Connaissances

Leadership

Hands-on Kitchen

Food Safety

Team Development

Menu Planning

Dietary Knowledge

Description du poste

Green & Fortune Ltd. in London is seeking a dedicated Junior Sous Chef to lead and support a busy kitchen at Rotunda Restaurant, including on-site butchery and bakery. The role involves guiding the events kitchen and upholding the brand’s farm-to-fork ethos.

You will mentor junior chefs, manage service and ensure top quality, presentation and timing across all stations. A hands-on leader with strong kitchen standards is essential.