TEMPORARY SOUS CHEF

TN United Kingdom; Oxford; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading company in the UK is seeking a Kitchen Supervisor to lead the kitchen team in Oxford. The role involves managing food preparation, guiding junior staff, and ensuring kitchen efficiency. Ideal candidates will have strong leadership skills and experience in kitchen management.

Benefits

Weekly pay

Meals provided while on duty

Temp to perm options

Referral scheme up to £250

Qualifications

• Experience in kitchen management or supervisory roles.
• Ability to guide and train junior staff.
• Knowledge of food safety standards.

Responsibilities

• Lead the kitchen team in the absence of the Head Chef.
• Oversee kitchen stock and ensure food quality.
• Collaborate with management on staffing and budgets.

Skills

Leadership

Food Preparation

Team Management

Budget Management

Job description

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Join our platform and enjoy the following benefits:

• Large and varied client base to choose from.
• The opportunity to travel across the UK or stay local to Oxford.
• Weekly pay (paid every Friday).
• Meals provided while on duty.
• Temp to perm options with many of our clients.
• Referral scheme up to £250 via Platinum Recruitment.

What’s involved?

• Lead the kitchen team in the absence of the Head Chef.
• Guide junior kitchen staff, including line cooking, food preparation, and dish plating.
• Oversee and organize kitchen stock and ingredients.
• Ensure first-in, first-out food rotation and proper dating and organization of all food products for quality assurance.
• Keep cooking stations stocked, especially before and during peak hours.
• Manage food and product ordering, maintain detailed records, minimize waste, and work with existing systems to improve waste reduction and manage budgets.
• Supervise food preparation and presentation to meet quality and restaurant standards.
• Collaborate with the Head Chef to maintain kitchen organization, staff skills, and training opportunities.
• Ensure food storage units meet standards and are well-managed.
• Coordinate with restaurant management on supply orders, budgets, and staffing for kitchen efficiency.