Description:

Hospitality Consultancy | Contract Position

An established hospitality consultancy is seeking a skilled, hands-on and adaptable Junior Sous Chef to support culinary projects across various hospitality establishments.

The role focuses on recipe implementation, menu rollouts, food preparation standards and consistency across kitchen operations. Responsibilities include implementing standardised recipes, assisting with recipe testing, training kitchen teams on preparation methods, maintaining food quality and presentation standards, and supporting food costing, portion control and yield management.

The successful candidate will work alongside kitchen teams at various client sites, assisting with operational improvements and ensuring adherence to food safety, hygiene and quality standards.

Requirements:

- Relevant culinary qualification.
- Previous professional kitchen experience, preferably at Junior Sous Chef level or equivalent.
- Strong knowledge of food preparation, cooking techniques and kitchen operations.
- Experience with recipe implementation and menu execution.
- Understanding of food costing, portion control and stock management.
- Good communication and team leadership skills.
- Ability to work independently, adapt to different environments and work under pressure.
- Willingness to travel to various client locations.

Employment: Contract basis, with the possibility of extension depending on project requirements and performance.

Please send your resume/CV