Junior Sous Chef

We currently have an amazing opportunity to join the team as Junior Sous Chef.

At Hotel Gotham Newcastle, we offer an exceptional dining experience centred on sustainability, seasonality, and quality. Our farm-to-fork approach highlights the best local produce from North Shields to Northumberland, with menus that change to reflect the seasons. Led by Executive Head Chef Ernst Van Zyl, our kitchen focuses on "honest food with no messing around," turning simple, local ingredients into extraordinary dishes. Combining classical techniques with modern trends, Siren brings the best of each season straight to your table. We're proud to offer a dining experience that showcases the heart and passion of the Northeast

Key Responsibilities

Operational Excellence

• Ensure all dishes are prepared using fresh produce, combining contemporary flavours with traditional techniques.
• Ensure that the preparation and presentation of the food is of a high standard and complies with food safety regulations.
• To support the achievement of budget food gross profit.
• To ensure that a high standard of cleanliness is maintained in the Kitchen operation.
• To ensure the Company Healthy and safety, food safety and COSHH legislation is adhered to.

Product Knowledge

• Maintain strong knowledge of the food menu and SOPs

Teamwork & Communication

• Work closely with kitchen team along with all members of the food and beverage service team
• Communicate effectively with the F&B team for any food service requirements.
• Participate in daily team briefings and service reviews where required.
• Contribute to a culture of mutual respect, collaboration, and pride in the service delivered.

Health, Safety & Compliance

• Maintain hygiene and cleanliness in line with food safety and health & safety regulations.
• Ensure safe handling of knives and kitchen equipment along with hazardous materials within the kitchen
• Wear full uniform and maintain a professional appearance at all times.
• Report maintenance issues, health & safety risks, or guest incidents immediately to management.