We are seeking a skilled and motivated Junior Sous Chef to join our client’s culinary team in a corporate environment.

This role is ideal for a chef with experience in high-quality food production who is looking for a Monday to Friday role! As a main responsibility you will lead the creativity and execution of plated meals for up to 40 guests.

In addition, you will support the Executive Chef in banquet tasks.

Benefits:

-            Monday to Friday schedule!

-            Excellent Pension contributions

-            25 days holiday + bank holidays

-            Free meals

-            Opportunities for overtime

Key Responsibilities:

• Assist in the preparation and service of lunch menus to a consistently high standard
• Oversee menu development and food prep schedules,
• Maintain food hygiene and safety standards in accordance with company and legal regulations
• Assist in stock management, ordering, and cost control measures
• Uphold presentation, portion control, and service standards
• Monitor kitchen cleanliness and ensure proper maintenance of equipment

Requirements:

• 2+ years of experience in a professional kitchen
• Strong culinary skills with experience in fresh, seasonal food production
• Knowledge of food safety standards (Level 2 or higher Food Hygiene certification preferred)
• Excellent organizational and communication skills
• Positive, team-focused attitude and a proactive approach to problem-solving
• Comfortable with early starts and working in a fast-paced environment
• Previous experience in a corporate or contract catering setting is a plus