At a Glance
- Tasks: Assist the head chef in creating delicious dishes and managing kitchen operations.
- Company: Join Fullers, a diverse and thriving hospitality group.
- Benefits: Earn up to £17.30 per hour with gym discounts and medical cashback.
- Why this job: Perfect for weekend warriors who love cooking and want to grow in a vibrant kitchen.
- Qualifications: Experience in a kitchen environment and a passion for food.
The predicted salary is between 15 - 17 £ per hour.
We are looking for an additional Sous Chef.
Hourly pay up to £17.30 inc tronc - base rate is £15.50 per hour - great benefits including gym discounts and medical cash back plan (Based on average tips when working - it can fluctuate).
Join Fullers: Where the true you thrives and diversity is embraced.
Sous Chef - Weekends Only in Westminster employer: Fuller's
At Fullers, we pride ourselves on being an excellent employer, offering a vibrant work culture where creativity and diversity are celebrated. As a Sous Chef at The Red Lion in Barnes, you'll enjoy competitive pay, fantastic benefits like gym discounts and a medical cash back plan, along with ample opportunities for personal and professional growth in a supportive environment that values your contributions.
StudySmarter Expert Advice🤫
We think this is how you could land Sous Chef - Weekends Only in Westminster
✨Tip Number 1
Network like a pro! Chat with folks in the industry, attend local food events, or even pop into The Red Lion for a casual chat. Building connections can open doors that job boards can't.
✨Tip Number 2
Show off your skills! If you can, bring a dish you've created to your interview or share a portfolio of your culinary creations. Letting your work speak for itself can really impress potential employers.
✨Tip Number 3
Be ready for a trial shift! Many places, including The Red Lion, might want to see you in action. Prepare to showcase your cooking skills and teamwork during a busy service.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets noticed. Plus, we love seeing candidates who take the initiative to connect directly with us.
We think you need these skills to ace Sous Chef - Weekends Only in Westminster
Some tips for your application 🫡
Show Your Passion for Cooking:When writing your application, let us know why you love being a Sous Chef. Share your culinary journey and what drives you in the kitchen. We want to see your enthusiasm shine through!
Tailor Your CV:Make sure your CV is tailored to the role. Highlight your relevant experience, especially in busy kitchens or similar environments. We appreciate when candidates take the time to align their skills with what we’re looking for.
Be Clear and Concise:Keep your application clear and to the point. Use bullet points for your skills and experiences to make it easy for us to read. We love a well-structured application that gets straight to the good stuff!
Apply Through Our Website:Don’t forget to apply through our website! It’s the best way for us to receive your application and ensures you’re considered for the role. Plus, it shows you’re keen on joining our team at The Red Lion!
How to prepare for a job interview at Fuller's
✨Know Your Culinary Skills
Brush up on your cooking techniques and be ready to discuss your experience in the kitchen. Be prepared to share specific examples of dishes you've created or challenges you've faced, as this will show your passion and expertise.
✨Understand the Venue
Familiarise yourself with The Red Lion and its menu. Knowing their style and what they offer will help you tailor your answers and demonstrate that you're genuinely interested in being part of their team.
✨Showcase Teamwork
As a Sous Chef, collaboration is key. Be ready to talk about how you work with others in the kitchen, handle conflicts, and support your team. Share stories that highlight your ability to lead and motivate.
✨Ask Thoughtful Questions
Prepare some questions about the role and the restaurant culture. This shows that you're engaged and serious about the position. You might ask about their approach to menu development or how they support staff growth.
