Sous/Second Chef – Live-out / Full-time
Our client, a prestigious private residence is looking for an experienced Sous Chef to support the Head Chef in managing the daily food operations. This includes the preparation and presentation of high-standard meals for the principal residents, their guests, and staff. The role requires professionalism, discretion, and a commitment to excellence, reflecting the high-profile nature of the residence.
Detailed Duties:
- Work collaboratively with the Head Chef, residence staff, and others to plan, prepare, and present meals.
- Ensure all food is prepared to the highest standard, accommodating dietary preferences and allergies.
- Maintain hygienic and well-organised kitchen spaces.
- Oversee food stock rotation, ordering, and storage.
- Act as the Head Chef during absences, taking charge of kitchen operations.
- Participate in menu planning and contribute creative culinary ideas.
- Support training and scheduling of kitchen team members.
- Maintain financial records related to food purchases and petty cash.
- Adhere strictly to health and safety legislation and protocols.
- Occasionally assist with culinary operations at other related properties.
- Remain available for additional tasks as required.
Position Elements:
- Supervision Received: Works under general guidance from the Head Chef and minimal supervision from the House Manager.
- Judgment & Decision-Making: Independent daily decision-making in line with kitchen operations.
- Authority: Operates with delegated authority in managing the kitchen.
- Contacts: Maintains close liaison with residence managers, colleagues, and suppliers.
- Supervision Exercised: Manages 2 full-time kitchen staff, and up to 10 part-time staff during events.
- Learning Curve: Full proficiency expected within 3 months.
Qualifications:
Education:
- Essential: Secondary education and a certified catering diploma (e.g., City & Guilds Level 3 NVQ).
- Desired: Apprenticeship in catering, teaching/training qualifications, First Aid, Health & Safety, Food Hygiene certifications.
Experience:
- Essential: Minimum 5 years in high-quality hotel/restaurant/private kitchen.
- Desired: 4+ years in a senior chef role in similar environments.
Training:
- Required: On-the-job trainer's course, First Aid, Health & Safety, Food Hygiene, and Allergen training.
Language:
- Fluent spoken and written English (Level IV).
Knowledge:
- Essential: Expertise in fine dining preparation, presentation, and service.
- Desired: Experience in formal private/domestic service environments.
Skills:
- Strong interpersonal and leadership skills.
- Ability to manage pressure during high-demand periods.
- High standards of hygiene, dress, and conduct.
- Discretion and professionalism in all matters.
- Desired: Basic bookkeeping, and familiarity with Microsoft Word & Excel.