Sous Chef Job for catering company, central London

Location London
Sector Catering & Hospitality
Job Role Chef
Job Type Permanent vacancy
Salary See below
Job Number  41108
Created 02 August 2017

(41108)

 

A catering company has a job for a Sous Chef to work at one of their venues in central London. They are seeking an experienced and passionate Sous Chef, who will carry out high quality food preparation and assist the Head Chef in the preparation and service of all sections of the kitchen. The venue hosts receptions of up to about 150 people, with canapes, dinner parties and then also some smaller events as well. Their main part of the business is corporate delivery (it forms 80% of the business), and the Sous Chef would need to be involved in this side of the business.

 

The Sous Chef will have a proven background and experience in event catering and will be required to:

  • Assist the Head Chef and deputise in the Head Chef's absence (there are between four and eight Chefs in the brigade)

  • Take responsibility for the efficient and effective running of the kitchen, to include the preparation, production and presentation of all menus

  • Oversee the food production through ensuring that all orders and controlled and processed correctly

  • Organise and supervise kitchen staff

  • Undertake inductions and staff training

  • Ensure staff fully understand their job purpose and evaluate their performance

  • Ensure all staff are trained in the correct use of the equipment

  • Supervise the team and work with other kitchen team members

  • Ensure effective communication across the board and including with the General Manager and the Head Chef

  • Ensure that consistently high standards of health and safety are adhered to all at times

  • Carry out other additional general duties across the kitchen in line with the business needs

 

The Sous Chef will need to have the following attributes:

  • Proven experience in event catering in a catering venue, restaurant, or similar

  • Experience of large scale public catering

  • Experience of supervising a team

  • Experience of costing, planning and working within set budgets

  • Recognised catering qualifications with sound understanding of food hygiene and health and safety

  • An all-round chef that is able and competent in all event catering

 

Hours: 5 days per week, either Sunday to Thursday or Monday to Friday. This will be on a two weeks on each basis

Salary: competitive - on application

Package: Statutory holiday, pension (1% contribution) and courses to assist in learning and development.

 

Start ASAP

 

Responsible Consultant: Diana Cheal & Nicky Blamire

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