Sous Chef Jobs in UK 2024 – Visa Sponsorship

We are in search of skilled culinary professionals who can deliver exceptional dishes while maintaining a high standard of quality in a dynamic environment. Supervise a small group of chefs while ensuring compliance with rigorous Health & Safety and Food Safety regulations and upholding high standards. Duties encompass the supervision of culinary operations in collaboration with the Head Chef/Culinary Manager.

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Details of Sous Chef Jobs in UK:

Benefits of Sous Chef Jobs in UK:

• Professional Development: Working in the United Kingdom as a sous chef offers an opportunity for professional development and growth. You will be allowed to acquire novel culinary methodologies, experiment with an assortment of ingredients, and hone your abilities under the mentorship of seasoned chefs.
• Cultural Experience: Immersion in the culinary scene of the United Kingdom provides the opportunity to become acquainted with various cuisines, cookery techniques, and cultural customs. This experience may increase your culinary ingenuity and expand your culinary knowledge.
• Visa Sponsorship: Visa sponsorship is a notable advantage that grants applicants the legal authorization to work in the United Kingdom. The employer’s provision of this sponsorship signifies their dedication to facilitating your immigration and professional development, enabling you to concentrate on your professional obligations without the burden of legal concerns.
• Possibilities for Networking: Working as a sous chef in the United Kingdom offers prospects for establishing connections with industry experts. Developing relationships with suppliers, chefs, and other culinary professionals can facilitate future collaborations and career opportunities.
• Competitive Salary and Benefits: Sous chef positions in the United Kingdom generally provide competitive remuneration and benefits packages, encompassing health insurance, paid leave, retirement schemes, and bonus payments. These benefits enhance one’s overall financial stability and state of being.
• Professional Growth: Becoming a sous chef can facilitate transitioning to more senior-level roles within the culinary sector. One can potentially enhance their career prospects and financial gains by attaining positions such as executive chef, chief chef, or restaurant manager, through the accumulation of experience and diligence.
• Work-Life Balance: Although the culinary industry is notorious for its hectic schedules, numerous employers in the United Kingdom place a high value on ensuring that their employees have a healthy work-life balance. Sous chef positions that provide visa sponsorship may entail flexible scheduling options that enable individuals to attend to personal matters and socialize with loved ones beyond the confines of the workplace.
• Culinary Creativity: Substitute chef positions provide the opportunity to exercise one’s culinary ingenuity and make valuable contributions to the process of menu development. By engaging in experimentation with flavors, ingredients, and presentation techniques, you will be afforded the chance to demonstrate your culinary expertise and fervor.

Main Responsibilities:

Provide Exceptional Service and Product Quality:

• Capable of preparing all culinary items for service by the quality, presentation, and specifications specified.
• For accurate preparation and cooking of individual portions, a thorough understanding of all recipe specifications and procedures is essential.
• It is imperative to strictly adhere to all recipe parameters, especially those that concern consumers with food allergies or gluten-free dietary restrictions.
• It is imperative that food items be prepared prior to the specified service time.
• Remain informed regarding newly introduced products and promotional offers.
• It is crucial to comply with the guidance provided by the Executive Chef/Manager on Duty in order to ensure that all catering, hot, and cold counter foods are prepared accurately.
• In order to maintain the quality and compatibility of all products utilized by the section, it is imperative to adopt appropriate storage practices that actively reduce decomposition and waste.
• Maintain the accuracy of portion control.
• Be capable of arranging the components in a comprehensive and efficient manner, as required.
• Ensure that the section and refrigerators are kept immaculate at all times in accordance with the cleaning schedule and any reasonable requests from management.
• Empty trash cans in accordance with all relevant health, safety, and hygiene regulations.

Health And Safety:

• Maintain a sanitary, safe, and spotless kitchen environment at all times.
• Employ secure methodologies when handling potentially hazardous equipment, as appropriate for the given section.
• Any equipment that is deemed defective or hazardous must be reported to a Manager without delay.
• Adhere to all company procedures, including those about food hygiene, health and safety, and licensing.
• Restock by Afrikana’s specifications for product placement in the walk-in and refrigerators (FIFO).
• Familiarity with the relevant regulations set forth by the Department of Health is essential.
• To always operate securely.
• Complete the diary entries for due diligence, if requested.

Finance and Administration:

• Maintain accurate food records, ensure adequate portion sizes, and reduce spoilage.
• When receiving customer orders via the iiKO system, adopt a pragmatic, systematic, and effective strategy.
• Examine the delivery from the supplier and reject any unsatisfactory products.
• Observe the opening, closing, and handover procedures to guarantee the continuity of the restaurant.
• Deliver prices for sustenance.

Human Resources and Training:

• Attend relevant training classes on a proactive basis, participate in any provided training, and implement what you’ve learned in the restaurant.
• Serve as an exemplar for all newly hired personnel by manifesting a constructive disposition towards collaboration via efficient team assistance and communication.
• Facilitate the education of incoming trainees.
• When required, attend department and restaurant meetings.
• Maintain an attitude of constructiveness when interacting with all departments.

General:

• Ensure that all assigned duties, obligations, and responsibilities are completed satisfactorily, on schedule, and to a satisfactory level of quality.
• Maintain a positive attitude and approach the job in a proactive, hands-on manner.
• In all interactions with clients and colleagues, consistently exhibit a cordial, well-mannered, and polished tone of voice.
• Direct the attention of the Executive Chef or Sous Chef to any possible complications.
• Constantly seek opportunities to assist your coworkers and maintain the restaurant’s high standards while behaving as a team member.
• Constantly maintain hygiene in the kitchen.
• Comply with every rule, regulation, and procedure of the organization.
• Comply actively with all reasonable requests and communications from the Manager on Duty.

Person Specification:

Required:

• Maintain an upbeat attitude.
• Maintain an elevated standard of quality and attention to detail.
• Show a readiness to comply with the instructions outlined in the recipe.
• Maintain an optimistic, proactive, and receptive mindset.
• Work in a cordial yet professional fashion.
• Possesses strong communication abilities and teamwork skills.
• Perform diligently as a team member.
• Exhibit the capacity for learning and adapting.
• Maintain a tidy, sanitary, and presentable appearance.

Schedule:

• 10-hour shift
• 12-hour shift
• 8-hour shift
• Holidays
• Monday to Friday
• Weekend availability

Supplemental compensation types:

• Bonus scheme
• Tips

Experience:

• Sous Chef/Head Chef: three years (recommended).

For More Info:

Email Your CV, and We’ll Find the Best Pathway For you: info@joingovt.pk

Frequently Asked Questions: