Sous chef

Assisting the head chef for events, daily running of kitchen and maintaining food hygiene standards. Acting chef in absence of chef.
Event catering experience (1-2 year minimum), kitchen/team management, food hygiene training level 2  essential.  Ordering/stock taking, waste management & baking preffered.

20-40hrs a week

Applying for multiple part time roles for full time work is encouraged.

Book here