Sous Chef

The Sous chef whilst being second in command of the overall running of our kitchen will take specific responsibility for the hot savoury kitchen which will service our 40 seat café and the production of savoury food sold in our shop. As part of the management team at Robineau their role is first and foremost to ensure the smooth running of the kitchen and its standards. Our Sous chef will be expected to have excellent training skills introducing new techniques and working methods to his or her team in order to create new dishes. As Sous chef you will naturally be responsible for quality control ensuring very dish or product is made and delivered to the required standard. Our Sous chef will take responsibility along with the rest of the Management team for the creation of new menus. 

As Sous chef you will be expected to have strong leadership abilities, excellent communication skills and the ability to plan and organise. Our Sous chef will take full responsibility for the kitchen in the absence of the Head chef.

Our café will be closed in the evenings allowing straight shifts and a better work life balance compared to the demands of hotels.