- Sous Chef, £28,000 to £32,000 per annum plus Tronc -

As Sous Chef you will be responsible for all culinary dishes that are prepared in your section. You will need to be very knowledgeable about your specialism, as well as culinary functions in general, plus:

• Be highly organised and comfortable working in a high-pressure environment.
• Be able to support all sections and actively be involved in the training and development of the junior chefs in the brigade.
• Be comfortable running a smooth service in the absence of the head chef.
• Keep up standards of hygiene and ensure all areas are clean and tidy after service.
• Take a key lead on sourcing and managing suppliers efficiently.
• Ensure that waste of all food items during food preparation is kept to a minimum.