SOUS CHEF

Must have Second Chef experience. NVQ level 3 or equivalent, be able to prepare and cook a variety of complex Thai dishes. Duties include assisting Head Chef in Managing the operation of a Thai Kitchen and the preparation and production of Authentic . menu choices, monitoring & minimising Food Waste, responsible for rotating stock movement and co-ordinating replacement of stock orders, assisting managing and motivating kitchen staffs performance, creating and producing new food recipes, responsible for Hygiene Supervision, Health & Safety, Risk Assessment, jointly assisting Head Chef in recruiting and training kitchen staff, preparing staff rotas, undertaking the roles of Head Chef in his absence. Accommodation and meals on duty are provided..