Job Description
Surrey Hills Grocer is seeking a passionate and skilled CDP & Sous Chef specializing in Spanish cuisine to join our dynamic kitchen team in the Central Region. This role offers an exciting opportunity to lead culinary operations, innovate authentic Spanish dishes, and mentor junior staff while maintaining the highest standards of food quality and safety. You will collaborate closely with the Head Chef to develop seasonal menus, oversee daily kitchen operations, and ensure an exceptional dining experience for our guests. If you thrive in a fast-paced, multicultural environment and have a deep love for Spanish gastronomy, we encourage you to apply and become a vital part of our culinary family.
At Surrey Hills Grocer, we value creativity, teamwork, and continuous learning. As part of our commitment to staff development, you will have access to ongoing training, staff meals, and discounts across all our outlets. Join us in celebrating cuisine diversity and inclusivity while advancing your career in a supportive and rewarding setting.
Responsibilities
- Lead the preparation and execution of authentic Spanish dishes, ensuring consistency and quality.
- Assist the Head Chef in menu planning, recipe development, and seasonal specials.
- Supervise and train commis chefs and kitchen staff, fostering a collaborative team environment.
- Manage kitchen inventory, monitor stock levels, and coordinate with suppliers for timely deliveries.
- Ensure compliance with food safety, hygiene, and sanitation standards at all times.
- Control portion sizes and waste to optimize food costs without compromising taste or presentation.
- Support smooth service during peak periods, stepping in to assist various stations as needed.
- Participate in staff meetings, contribute ideas for operational improvements, and uphold company values.
Qualifications
- Proven experience as a Chef de Partie, Sous Chef, or similar role in a Spanish or Mediterranean kitchen.
- Strong knowledge of Spanish culinary techniques, ingredients, and traditional recipes.
- Ability to lead a team, delegate tasks effectively, and maintain high morale under pressure.
- Excellent organizational skills with attention to detail in food preparation and presentation.
- Familiarity with HACCP, food safety regulations, and best practices for kitchen sanitation.
- Basic proficiency in cost control, inventory management, and supplier liaison.
- Flexibility to work varying shifts, including weekends and holidays.
- Culinary diploma or relevant certification is advantageous but not mandatory.