Sous Chef

Company Description

Mio Fiore Newbury is an independent Italian restaurant on Market Street in Newbury, offering guests an authentic taste of Italy in a warm, welcoming atmosphere. The kitchen focuses on homemade Italian dishes prepared with quality imported ingredients, complemented by seasonal and locally sourced produce. The menu celebrates regional Italian traditions while remaining accessible for a wide range of guests, including families.

Carefully selected Italian wines and drinks are offered to enhance the dining experience, and the team is committed to providing attentive, friendly service to every guest.

The Sous Chef at Mio Fiore Newbury is a full‑time, on‑site role based in Newbury, supporting the Head Chef in daily kitchen operations. Responsibilities include preparing and cooking Italian dishes to a high standard, overseeing mise en place, and ensuring consistent food quality and presentation. The Sous Chef helps manage stock, place orders, and minimize waste, while maintaining food safety, hygiene, and cleanliness across all kitchen areas.

The role involves supervising and training junior kitchen team members, coordinating service during busy periods, and contributing to menu development with ideas that reflect Italian regional cuisine and seasonal ingredients. The Sous Chef works closely with the Head Chef and front‑of‑house team to deliver a smooth, efficient service and an excellent guest experience.

• Professional experience as a Sous Chef or strong Chef de Partie in a quality restaurant, ideally with Italian or Mediterranean cuisine.
• Solid skills in food preparation, cooking, and plating, with knowledge of traditional Italian dishes, sauces, and fresh pasta.
• Understanding of kitchen operations, including stock control, waste reduction, and support with ordering and menu planning.
• Strong knowledge of food safety, HACCP, and kitchen hygiene standards, with a commitment to maintaining a clean, organized workspace.
• Ability to lead and support a kitchen team, including training junior staff, delegating tasks, and maintaining calm under pressure.
• Good communication skills and the ability to work collaboratively with colleagues in both kitchen and front‑of‑house.
• Flexibility to work evenings, weekends, and busy service periods, with a reliable and professional attitude.
• Culinary qualifications or relevant vocational training are advantageous; a genuine passion for Italian food and hospitality is essential.