Junior Sous Chef

Our Ambassador will be:Hands-on supervision of daily restaurant operations and kitchen team.Deliver consistent, high-quality, and value-for-money cuisine that meets or exceeds guest expectations.Ensure high standards in food preparation, presentation, and hygiene at all times.Support with innovative menu creation and manage stock levels for service readiness.Lead by example to motivate and train staff, fostering a positive and development-focused team culture.Maintain cost control through portion management, stock rotation, and waste minimisation.Train new employees and apprentices on kitchen operations and menu items.Collaborate closely with Restaurant Manager and Front of House team to meet service goals.Monitor payroll costs and support recruitment alongside management.Ensure team compliance with company policies, procedures, and food safety standards.Coordinate stewarding team to support kitchen needs efficiently.Perform additional tasks as directed by management.