<h3>Key Responsibilities</h3><ul><li>Support the Head Chef in the planning, preparation, and delivery of high-quality food</li><li>Supervise and motivate the kitchen team during service</li><li>Ensure food is prepared and presented to company and brand standards</li><li>Maintain high standards of food hygiene, health and safety, and cleanliness at all times</li><li>Assist with stock control, ordering, and waste management</li><li>Train and develop junior kitchen staff</li><li>Contribute to menu development and seasonal changes</li><li>Step in to manage the kitchen in the absence of the Head Chef</li></ul><h3>Working Hours</h3><ul><li><strong>42.5 hours per week</strong></li><li>Shifts include <strong>weekends</strong></li><li><strong>2 days off per week</strong>, scheduled on a rota basis</li></ul><h3>Skills and Experience</h3><ul><li>Proven experience as a Sous Chef or strong Junior Sous Chef in a hotel or high-volume kitchen</li><li>Excellent knowledge of food safety and hygiene regulations</li><li>Strong leadership and communication skills</li><li>Ability to work calm and focused under pressure</li><li>Flexible approach to working hours, including weekends and holidays</li></ul><p> </p><p>Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.</p>

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