Sous Chefs - FT and PT Wanted in Central Windsor for a New and Exciting Eatery

SL4 1BB, Windsor
12 Oct 2017
11 Dec 2017
Contract Type
A new and exciting premium Family Club, ‘The Jelly Lounge’ is opening its doors in central Windsor in November 2017 and we are now looking to put our team in place. We are looking for positive and happy role models for children, so if you are looking to work within an open, flexible, genuine, relaxed yet professional team, apply now.

Key Skills/ Requirements:

Working alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Providing meal quality and consistency by following designated recipes.
•Maintaining the highest standards of hygiene and health and safety.

•Deputising for and leading the kitchen in the head chef's absence
•Providing guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
•Overseeing and organising kitchen stock and ingredients and verifying all food products are properly dated and organised for quality assurance
•Keeping cooking stations stocked, especially before and during prime operation hours
•Assisting the Head Chef in ordering food and products and keeping detailed records and minimising waste
•Supervising all food preparation and presentation to ensure quality and restaurant standards
•To know and comply with all company rules and regulations, especially Hygiene, Health and Safety and Fire Regulations
•Verifying that food storage units all meet standards and are consistently well-managed
•Assisting head chef and management with menu creation
•Coordinating with restaurant management team on supply ordering, budget, and kitchen efficiency
•To deal with or report customer complaints for continual improvement
•Assisting in training new kitchen employees to restaurant and kitchen standards
•To attend training courses, sessions and meetings when required
•Any other reasonable duties as and when directed to meet the business needs

Technical Knowledge and Skills:

•Preferably experience of at least 3 years in a kitchen and 1 year as a Sous Chef
•A relevant professional cooking qualification/formal culinary training
•Extensive knowledge of food and beverages
•Ability to perform cookery workshops a bonus
•Experience in special dietary requirements, allergies, gluten free cooking etc
•Knowledge of health and safety and food hygiene requirements


•Multi skilled, team player
•Flexible nature
•Organisational skills
•Excellent customer service skills
•Supervisory skills
•Time management
•Open and honest attitude with an approachable style to engender good working relationships and communication
•Ability to give and receive feedback
•Ability to remain calm under pressure
•To have the ability to remain patient and impartial

Key shifts:
As part of senior team majority of time will be expected to cover our peak days which will be Weds- Sun. Specific hours flexible depending on individual and team needs.

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