Sous Chef

Working days / hours: 37 to 39 hours within a 5 to 6 day week
Benefits & Entitlements: 28 days paid holiday (pro rata), employer's pension contribution, Chef's uniform and meals on duty.
You will have the required level of skills and knowledge for preparing, cooking and finishing complex made to order regional Nepalese / Indian dishes using fresh ingredients and traditional cooking methods. You will be required to prepare complex marinades, concentrated stock, herb & spice blends, and ingredient fusions as formulated by our Head Chef. You will also be involved in planning of seasonal dishes and specials in addition to our established menus. You will work in conjunction with Head Chef. You will also be training supervising junior chefs, further duties will include monitoring and management of food waste, dealing with suppliers, rotation quality checks, implementing and ensuring compliance of hygiene and health & safety guidelines. You will also regulate and monitor food temperatures, and assist in cost analysis and review, and preparing
reports and schedules, performing key duties as assigned.

At least THREE years of work experience in similar role
Should be able to demonstrate English