Sous Chef High-Volume Kitchen Leader with Pastry

The Kitchen at Richmond Harbour Hotel is seeking an experienced Sous Chef to join their team. The ideal candidate will have at least two years of experience at Junior Sous/Chef de Partie level in a high volume restaurant and possess skills in pastry preparation. Responsibilities include running the kitchen in the Head Chef's absence, ensuring food hygiene standards, and achieving FCOS targets. The position offers excellent progression opportunities and a competitive salary, and only candidates eligible to work in the UK will be considered.