Sous Chef - Indian & Continental Cuisine, UK

Goldstar Chefs; Ilkley; On-site; GBP 41,000 - 50,000; Full time

Benefits offered by this job

28 days paid holiday

Employer pension

Employee care & wellbeing support

Job summary

Goldstar Chefs, a nationwide hospitality recruitment organisation, seeks a capable Sous Chef to join a multi-award winning gastropub group in the UK. You will lead kitchen operations and deliver outstanding Indian cuisine, working closely with the Head Chef.

You will supervise junior chefs, manage food preparation, stock control and food cost targets, and contribute to menu development while benefiting from a competitive salary and benefits package.

Qualifications

• Eligibility to live and work in UK.
• Experience in the preparation of authentic high-quality Continental dishes.
• Technical knowledge of ingredient quality, sourcing, measuring & formulation.
• Ideal previous experience of at least 3 years in role of Sous Chef + min 6 years of prior experience in escalating job ranks.
• Health & Safety credentials and knowledge of HACCP protocols.
• Computer literacy, plus sound financial + business acumen.
• Resident within commutable distance of up to one hour.

Responsibilities

• Lead kitchen operations in collaboration with Head Chef.
• Supervise junior chefs and oversee food preparation and presentation.
• Oversee purchasing and stock control, and maintain food cost targets.
• Contribute to menu development and continuous improvement.
• Ensure compliance with health and safety standards.

Skills

Continental cuisine

Food quality

Ingredient sourcing

Food cost control

Computer literacy

Financial acumen

Education

Health & Safety credentials (HACCP)

Job description

Goldstar Chefs, a nationwide hospitality recruitment organisation, seeks a capable Sous Chef to join a multi-award winning gastropub group in the UK. You will lead kitchen operations and deliver outstanding Indian cuisine, working closely with the Head Chef.

You will supervise junior chefs, manage food preparation, stock control and food cost targets, and contribute to menu development while benefiting from a competitive salary and benefits package.