Sous Chef

The Fat Turk
From £8 to £10 per hour Tip allocation system in place
03 Aug 2017
17 Sep 2017
The Fat Turk Brentwood a stylish and vibrant restaurant in unparalleled surroundings. Providing world class Authentic Turkish cuisine that is freshly prepared to exacting standards served with an abundance of style. With the lavish interiors you will instantly know you have arrived in a first class location. Our Brentwood branch has its own Private Dining room that can accommodate up to 24 located on the first floor and comes with its own dedicated host. Available for exclusive bookings throughout the week. Also located on the first floor is our Champagne Bar and Champagne Lounge open to our diners (restrictions apply) with live singers and music. We also have our own private car park outdoor patio and of course have easily accessible facilities. Looking for all level of Chefs to join our very busy restaurant in Brentwood, Essex. A very successful family owned/run business that excels in offering high end Turkish and Mediterranean dishes and is always looking for new and energetic staff to compliment the high standards that are necessary to keep us where we are and to help push those standards further. The Role: Rumour has it that it’s the sous chef rather than the head chef who runs the brigade. That’s because, in big kitchens at least, the head chef has other fish to fry. Certainly, the role of sous chef is challenging, as you'll be expected to make sure the brigade is producing top-quality cuisine and that chefs with talent are trained and developed. In addition, you’ll have to take charge of the kitchen in the head chef’s absence. Key responsibilities: Running the kitchen when the head chef is away Ensuring your brigade has high culinary standards Managing food purchasing and storage Maintaining a safe and hygienic kitchen environment Helping create new recipes and write menus Your Experience: Capable of following and where necessary issuing orders. Able to produce a good level of food preparation to a high standard unsupervised. Flexible with working hours. Team player. Have a minimum of 2 years experience in catering kitchens. Be flexible to be able to learn various sections of the kitchen. Willing to learn new skills and adapt. Offer full support to Head chef where and when needed. Offering Salary depending on experience. Minimum 40 hours per week. Sous Chef, Demi Chef, Chef de Partie This job was originally posted as