Recruting a temp sous chef for a site in Peterborough within contract catering

Experience with Quality Control & Compliance: Enforcing strict health, safety, and hygiene standards. Ensuring every dish leaving the kitchen matches the Head Chef's exact recipes and specifications.

Menu Development: Assisting the Head Chef in creating new recipes, menu items, and daily specials

Kitchen Management: Overseeing daily prep and service, maintaining kitchen flow, and expediting orders. Stepping in to cover cooking stations when line cooks are absent.

* Staff Leadership: Supervising, motivating, and training junior kitchen employees. Creating staff schedules and managing conflict in the kitchen.

* Inventory & Ordering: Tracking food inventory, ensuring supplies are fresh, and rotating stock to minimize waste

Must have own chef whites, knives and black safety shoes

Level 2 food hygiene and allergens

IND/HS