Sous Chef – The Greyhound, Siddington

  • Full Time
  • Derry
  • Salary Guide: £25,000 - £30,000


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Inn In The Park

Based in the heart of Siddington, the Greyhound is very much part of the local community. A stunning old pub with wonderful features it is loved by th... Role: Sous Chef, Category: Hospitality & Catering, Size: 51-100

Sous Chef – The Greyhound, Siddington: Inn In The Park

Based in the heart of Siddington, the Greyhound is very much part of the local community. A stunning old pub with wonderful features it is loved by the village for a drink and for its fresh food. The Greyhound serves a full menu of pub classics and a range of Wadworth beers. The pub also attracts lots of customers from nearby villages and towns and is famous for the events it holds and the large heated stretch tent in the attractive garden.

Position: Sous Chef – The Greyhound, Siddington
Location: Derry
Hours: Full Time
Salary Guide: £25,000 – £30,000
Last Updated: 14 January 2022
Job Category: Hospitality & Catering

Sous Chef Role:

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Other Duties:

  • Leads kitchen team in chef’s absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing



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