Sous Chef - Monday to Friday

ESS; Exeter; On-site; GBP 60,000 - 80,000; Part time

Job summary

A catering company in Exeter seeks an experienced Sous Chef to assist in menu planning and food preparation. You will be responsible for ensuring food quality and safety while supervising kitchen staff. Ideal candidates have experience in a fast-paced kitchen, are detail-oriented, and can cater to diverse dietary needs. Enjoy a competitive hourly rate of £16 and the opportunity to enhance your culinary skills in a supportive environment.

Qualifications

• Experience in a fast-paced kitchen environment.
• Ability to cater to diverse dietary needs and preferences.
• Proven skills in food preparation and presentation.

Responsibilities

• Assist the Head Chef in planning and preparing daily menus.
• Oversee food preparation and ensure quality consistency.
• Supervise and train kitchen staff.

Skills

Attention to detail

Team Leadership

Food Safety Compliance

Job description

Sous Chef - MET Office, Exeter

Salary: £16 per hour

Shift Pattern: Monday to Friday, 7am to 3pm

Are you a skilled chef with a passion for creating delicious and nutritious meals? Do you thrive in a fast-paced environment and have a knack for catering to diverse tastes? If so, we are looking for you to join our team as a Sous Chef.

We are dedicated to providing our employees with top-quality dining experiences that fuel their productivity and satisfaction. We focus on offering a variety of healthy, tasty, and innovative dishes that cater to all dietary needs and preferences.

As the Sous Chef, you will work closely with the Head Chef to ensure the smooth operation of our staff dining facilities. You will be responsible for preparing and presenting high-quality meals, maintaining food safety standards, and assisting in menu development.

Key Responsibilities

• Assist the Head Chef in planning and preparing daily menus that cater to a variety of dietary needs and preferences
• Oversee food preparation, cooking, and presentation to ensure consistency and quality
• Supervise and train kitchen staff, fostering a positive and productive work environment
• Ensure compliance with food safety, hygiene, and health and safety regulations
• Monitor inventory levels, order supplies, and manage kitchen costs effectively