My client requires a Sous Chef to help manage kitchen operations for busy cafe and restaurant facilitating a busy retail venue. Offereing a great working environment, people focus with company structure and most imperatiy, a true work life balance with an average working week of 42 hours with no evening shifts and alternate weekends off.
The ideal candidate Will come from a background in busy kitchens, either independent or within a branded setting. They will need an understanding of following company recipes and adhering to strict standards and have good health hygiene knowledge. Experience working in a senior position will also be key, this could be previous experience as a Sous Chef, Junior Sous Chef or Kitchen Manager.
So if you are looking for an opportunity to gain a work/life balance and work for a company that truly looks after its customers and employees alike, please don’t hesitate, send your CV to firstname.lastname@example.org
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