SOUS CHEF
As Sous Chef you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, or vegetables. Your main responsibilities are:
- Preparing, cooking and presenting high quality dishes within the speciality section;
- Assisting the Head Chef in creating menu items, recipes and developing dishes;
- Preparing meat and fish;
- Assisting with the management of health and safety;
- Assisting with the management of food hygiene practices;
- Managing and training any Commis Chefs;
- Monitoring portion and waste control;
- Overseeing the maintenance of kitchen and food safety standard.
Please send your application and CV to Director and General Manager, Elgan Roberts at e.roberts@bodysgallen.com