[서울플라자 피터보로우 지점] Sous Chef 채용 공고 > 구인/구직

안녕하세요?

서울플라자 피터보로우 지점에서 오픈을 앞두고 Sous Chef를 채용합니다.
창의적이고 열정적인 분들의 많은 지원을 기다립니다.


Location: Peterborough
Title: Sous Chef
Hourly rate: £14
Contract: Full Time/45 hours per week
Training: 3-4 weeks training required in London (숙박비용과 왕복 교통비(1회에 한함) 지원)
Probation: 3 months

Sous Chef – Peterborough

Position Overview
The Sous Chef serves as the second‑in‑command of the kitchen, supporting the Head Chef in all aspects of culinary and operational management. This role requires a skilled cook who can uphold the restaurant’s standards and step into leadership when needed. The Sous Chef assists in mentoring junior staff, managing production, and maintaining a safe and orderly kitchen environment while delivering a menu that blends Japanese precision with Korean flavours.
Key Responsibilities
Culinary Execution
• Prepare and present dishes to specification across all sections, including sushi and hot kitchen items. Ensure consistency in taste, texture and appearance.
• Work closely with the Head Chef to coordinate service, adjust pacing and resolve issues that arise during operations.
• Oversee daily set up, ensuring each station is fully prepared for service and adheres to quality standards.
Food Safety, Hygiene & HACCP
• Follow the established Hazard Analysis and Critical Control Point (HACCP) plan to ensure compliance with food safety regulations and company policies.
• Monitor proper storage, labelling and rotation of ingredients. Maintain a clean and hygienic work area at all times.
• Assist in training team members on safe food handling practices and allergen awareness.
Team Support & Training
• Act as a role model for junior chefs or kitchen assistant, providing guidance on techniques, timing and presentation.
• Support the Head Chef in delegating tasks and supervising kitchen operations when the Head Chef is absent.
• Contribute to a positive working environment by communicating clearly with kitchen and shop management teams.
Inventory & Waste Management
• Assist with ordering and receiving supplies, ensuring quality and quantity meet operational needs.
• Help manage stock levels and rotate products effectively to minimise waste and optimise food costs.
• Record usage and communicate any variances or shortages to the Head Chef in a timely manner.
Collaboration & Operational Coordination
• Work with the Head Chef and Executive Chef to implement menu changes and training initiatives.
• Participate in functions, tastings and promotional events as required, maintaining a professional and courteous demeanour.
• Seek opportunities to improve kitchen efficiency and service quality through feedback and innovation.
Person Specification
• Experience: Minimum three years’ professional kitchen experience, with at least one year as a Chef de Partie or Sous Chef in a restaurant setting. Exposure to Korean and/or Japanese cuisine is strongly preferred.
• Culinary Skills: Proficient in ingredients preparation, knife skills and hot kitchen techniques. Able to maintain high quality standards under pressure.
• Food Safety Knowledge: Familiar with HACCP principles, allergen management and UK food hygiene regulations.
• Teamwork & Communication: Strong interpersonal skills with the ability to follow direction and lead others when required. Comfortable liaising with colleagues across departments.
• Adaptability & Work Ethic: Reliable, organised and adaptable to the demands of a fast‑paced environment. Willingness to work early hours and weekends.

관심 있으신 분은 현재 Visa유형과 유효기간 및 영문 이력서(CV)를 hr@koreafoods.co.uk로 보내주시기 바랍니다.
서류 심사 합격자에 한해 개별 연락드리며, 제출된 서류는 반환되지 않습니다.
감사합니다.

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