Job description
La cucina bistro is an Italian joint based inside guildford bowling club, open for lunch and dinner from 11:30 to 2:30 pm and 5pm till 8:30 for dinner.
We are looking someone who can create a quality, hardworking team in our busy bistro.
This role would be suitable for an energetic & passionate person who wants to work in a busy venue
Job Types: Full-time
Salary: $70,000 – $75,000 per year
Based on level of experience and skillset
Requirements
As Sous Chef you will be working along side the Head Chef to manage a team and train other kitchen team members.
The ideal candidate will have
4 years kitchen experience
A passion for good food, flavours and ingredients
Positive attitude
Duties:
· Assist the head chef in menu planning, food preparation, and kitchen management.
· Supervise and coordinate kitchen staff, ensuring efficient workflow during service.
· Maintain high standards of food quality, hygiene, and presentation.
· Oversee inventory, stock levels, and ensure proper storage of ingredients.
· Train and mentor junior kitchen staff, helping them improve their skills and performance.
· Ensure kitchen equipment is properly maintained and in good working condition.
· Collaborate with the head chef on creating new recipes and seasonal menus.
· Manage food costs and reduce waste by optimizing ingredient usage.
La cucina bistro is an Italian joint based inside guildford bowling club, open for lunch and dinner from 11:30 to 2:30 pm and 5pm till 8:30 for dinner.
We are looking someone who can create a quality, hardworking team in our busy bistro.
This role would be suitable for an energetic & passionate person who wants to work in a busy venue
Job Types: Full-time
Salary: $70,000 – $75,000 per year
Based on level of experience and skillset
Requirements
As Sous Chef you will be working along side the Head Chef to manage a team and train other kitchen team members.
The ideal candidate will have
4 years kitchen experience
A passion for good food, flavours and ingredients
Positive attitude
Duties:
· Assist the head chef in menu planning, food preparation, and kitchen management.
· Supervise and coordinate kitchen staff, ensuring efficient workflow during service.
· Maintain high standards of food quality, hygiene, and presentation.
· Oversee inventory, stock levels, and ensure proper storage of ingredients.
· Train and mentor junior kitchen staff, helping them improve their skills and performance.
· Ensure kitchen equipment is properly maintained and in good working condition.
· Collaborate with the head chef on creating new recipes and seasonal menus.
· Manage food costs and reduce waste by optimizing ingredient usage.
