Junior Sous Chef

We are looking for enthusiastic Junior Sous Chef to start work as part of Dovecliffs' expanding friendly team on an ongoing basis.

Core Responsibilities

• Service Leadership: Supervise the kitchen brigade during busy services, ensuring all dishes are produced according to specifications and meet quality standards.
• Operational Management: Manage inventory, place orders with suppliers, and oversee stock rotation to minimise waste.
• Supervision and Training: Train, mentor, and motivate junior staff, such as Chef de Parties and Commis Chefs, and oversee onboarding.
• Food Safety and Hygiene: Maintain strict cleanliness, ensuring all work stations meet health and safety (HACCP) standards.
• Menu Support: Assist the Head Chef with menu development, testing, and implementation of new dishes.
• Deputizing: Step in to lead the kitchen, manage rotas, and handle operational issues when the Sous Chef or Head Chef is off duty.
• Cost Control: Monitor food costs and portion control to ensure profitability.

Common Qualifications & Skills

• Previous experience in a similar role
• Food Hygiene Certification (Level 2 or 3).
• Strong communication and leadership skills.
• Ability to work under pressure in a fast-paced environments.

Key qualities expected:

• Attention to detail
• Fast work
• Handling fast paced environment
• Punctuality
• Thorough and timely
• Professional attitude
• Good work ethic
• Can-do attitude
• Clean appearace

If you are interested and believe that you would be able to lend your skills to make a great addition to the team, then please do not hesitiate to apply, or call us on our listed phone number.