Job Title: Junior Sous Chef Location: Uckfield Salary: £33,000 P/A Job Type: Full-Time, Permanent Reporting To: Head Chef / Sous Chef
Are you a passionate and driven Junior Sous Chef looking to develop your leadership skills within a professional kitchen environment?
HRGO Recruitment are seeking a motivated Junior Sous Chef to support the Head Chef and Sous Chef in delivering exceptional food quality and maintaining the highest standards of hygiene, organisation, and kitchen efficiency. This role requires strong culinary ability, leadership skills, and a proactive approach to team development and kitchen management.
Key Responsibilities:
Lead the kitchen team in the absence of the Head Chef or Sous Chef.
Provide guidance and direction to Chef de Partie, Commis Chef, and Kitchen Porters.
Supervise food preparation and presentation to ensure quality and consistency.
Assist with menu development and specials planning.
Oversee stock control, food rotation (FIFO), and ensure all food is labelled and in date.
Manage ordering of produce from approved suppliers and minimise food waste.
Ensure all delivery procedures are followed correctly.
Maintain accurate daily food records and temperature logs.
Ensure high-risk foods are probed and recorded, including probe calibration checks.
Maintain cleanliness and organisation of fridges, freezers, and dry stores.
Ensure cleaning schedules are completed and signed off daily and weekly.
Plan and organise staff meals, ensuring correct storage and rotation.
Monitor staffing levels via rota checks and upcoming bookings.
Support recruitment, training, and development of junior kitchen staff.
Report maintenance issues promptly to the Head Chef or Maintenance Department.
Uphold personal hygiene, presentation, and uniform standards at all times.
What We're Looking For:
Excellent culinary skills with the ability to cook to 2-AA Rosette standard.
Strong leadership and team supervision skills.
Solid understanding of stock control and waste management.
Good communication skills with the ability to work under pressure.
Knowledge of food safety legislation and HACCP procedures.
Ability to maintain high standards of organisation and cleanliness.
Required Qualifications:
Food Hygiene and Safety Level 3
Desirable Qualifications:
Professional cookery qualification (college or apprenticeship).
Experience within a high-quality or rosette-standard kitchen.
Health & Safety Responsibilities:
Adhere to all Company and Hotel Health & Safety policies.
Maintain full compliance with HACCP documentation and reporting procedures.
Ensure COSHH records and hygiene inspections are properly maintained.
Follow fire safety, evacuation, and security procedures.
Identify and document operational risks appropriately.
Ensure cleanliness and hygiene standards comply with the Health & Safety at Work Act 1974.
What's in It for You?
Opportunity to develop within a professional kitchen environment.
Work within a structured and quality-driven culinary team.
