Jnr Sous Brasserie

Oversee daily brasserie operations by assisting the Executive Sous Chef in managing kitchen workflows, preparing dishes to menu specifications, and controlling food costs and waste. Monitor equipment and work areas for cleanliness while collaborating with front of house to ensure efficient service. Develop and update menu offerings in alignment with company standards and adhere to all health and safety regulations. Requires minimum two years of experience, a culinary degree or equivalent training, and fluency in English. Full-time role with flexibility for long hours and rotating shifts.