Restaurant: Kitchen - Sous Chef

This entry-level role involves providing professional support to the Catering Team by working closely with the manager to ensure departmental success. Key duties include preparing hot and cold food items, maintaining strict food safety and hygiene standards, managing stock, and assisting customers within a kitchen and restaurant environment. The position requires a passion for food preparation, a flexible work schedule that includes alternating weekdays and weekends, and a willingness to pursue further qualifications.