Sous Chef

This post is subject to security clearance which includes basic disclosure disclosure.

Monday - Thursday

Full time 37.5h , 6:30-14:30

37,5 hours per week. Monday to Thursday 06:30 to 14:30hrs

• You MUST have a full clean drivers license, as driving duties are part of the job.

Job Type: Full-time

Salary: £29400 

Schedule:

• Day shift

Work Location: In person

Job Type: Permanent

Pay: ££29400 

Expected hours: 37.5 per week

Benefits:

• Company pension
• Discounted or free food

Schedule:

• Day shift 
• Monday to Friday

Security Requirement
This role is subject to security clearance, which is essential for entry to the Scottish Government building.

• Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all times.
• Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is always considered.
• Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
• Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.
• Overtime Opportunity – Provide support to the Group Lead Chef during occasional high-end events, with flexibility to work evenings and weekends as required

Security Requirement
This role is subject to security clearance, which is essential for entry to the Scottish Government building.

• Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all times.
• Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is always considered.
• Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
• Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.
• Overtime Opportunity – Provide support to the Group Lead Chef during occasional high-end events, with flexibility to work evenings and weekends as required

• Strong organizational skills with the ability to prioritize tasks and manage time effectively
• Excellent written and verbal communication skills
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook)
• Demonstrated ability to multitask and work efficiently in a fast-paced environment
• Problem-solving skills and ability to work independently
• Attention to detail and accuracy in all tasks
• Professional demeanor and ability to maintain confidentiality
• Adaptability and willingness to learn new skills and technologies