Sous Chef

The Roseate Edinburgh; City of Edinburgh; On-site; GBP 25,000 - 35,000; Full time

Benefits offered by this job

Service Charge

Meals on duty

Provision and laundry of uniform

Employee recognition awards

Performance review and personal development plan

Internal transfer and promotion opportunities

Support in the development of your career

Preferential room rates within the hotel group

Job summary

TRE Kitchen in Edinburgh is seeking a Sous Chef to join a vibrant team. The ideal candidate will have a minimum of 2 years of experience in a fine dining environment and be dedicated to maintaining quality in food and services. Responsibilities include menu preparation, managing kitchen staff, and ensuring food quality. The position offers a variety of benefits such as service charge, meals on duty, and support for career development. Eligibility to work in the UK is mandatory.

Qualifications

• Minimum 2 years of experience as a Sous Chef in a fine dining restaurant.
• Excellent record of kitchen and staff management.
• Familiar with industry’s best practices.

Responsibilities

• Help in the preparation and design of all food and drinks menus.
• Produce high quality plates both design and taste wise.
• Ensure the kitchen operates in a timely way that meets quality standards.
• Manage and train kitchen staff, establish working schedules, and assess performance.
• Comply with and enforce sanitation regulations and safety standards.

Skills

Fine dining experience

Kitchen management

Problem-solving

Knowledge of pastry

Job description

We are now looking for a Sous Chef ready to join a young and vibrant team and available to start immediately.

The ideal candidate must demonstrate genuine dedication and show a commitment to consistent quality in our products and services.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers

Qualifications

Minimum 2 years of experience as a Sous Chef is mandatory and must have previously worked in fine dining restaurant.

• Good knowledge in pastry would be a bonus
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

Package benefits

• Service Charge
• Meals on duty
• Provision and laundry of uniform
• Employee recognition awards
• Performance review and personal development plan
• Internal transfer and promotion opportunities
• Support in the development of your career
• Preferential room rates within the hotel group for yourself and family & friends

You must be eligible to live and work in the UK to apply for this position and be in possession of a current work visa. In line with the requirements set by the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.