Sous Chef

JR United Kingdom; United Kingdom; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading hospitality company in the UK is seeking a talented Sous Chef to join their dynamic team. This role involves supporting the Head Chef, managing the kitchen operations, and ensuring quality meal production. Ideal candidates will have experience in corporate catering, with an emphasis on creativity and team collaboration. The position offers opportunities for professional growth in a fast-paced environment.

Benefits

Dynamic Work Environment

Professional Growth Opportunities

Team Collaboration

Qualifications

• Experience in a corporate catering environment preferred.
• Ability to handle high meal volumes under pressure.
• Willingness to train and mentor kitchen team members.

Responsibilities

• Support Head Chef in daily kitchen operations.
• Oversee preparation of high-quality meals for events.
• Manage stock and staff scheduling.

Skills

Hands-on Cooking

Team Development

Stock Control

Menu Planning

Event Catering

Job description

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Our client is a leading name in hospitality and events, renowned for their exceptional service and culinary excellence. Their dynamic team is dedicated to creating memorable experiences for corporate clients through innovative and high-quality food offerings.

Working Hours - Monday till Friday - 7am till 4pm (Must be Flexible to work for evening events until 10pm few days in the week)

The Role:

• They are seeking a talented and motivated Sous Chef to join their dedicated team of six culinary professionals. As Sous Chef, you will support the Head Chef and step in during their absence, ensuring the kitchen operates smoothly. Your role will encompass:
• Hands-on Cooking: Actively participate in daily food preparation, cooking, and presentation.
• Team Development: Train, mentor, and develop the skills of their kitchen team, which includes a Japanese Chef, two Chef de Parties (CDPs), and a Sandwich Chef.
• Stock Control & Rota Management: Oversee inventory, manage stock levels, and create staff rotas.
• Menu Planning: Assist in the development of seasonal menus, monthly dinner menus, and a la carte dishes that change bi-weekly.

Key Responsibilities:

• Daily Operations: Prepare and oversee the production of minimum 200 meals per day on a quiet day, including sandwiches, working lunches, and buffets.
• A La Carte Service: Occasionally manage a la carte private dining room (PDR) services, which normally involves 3 options of 3 course meal.
• Event Catering: Play a crucial role in catering for significant events, with peak months such as June, September to December etc.
• Corporate Experience: Ideally, have experience in a corporate catering environment, managing varying overtime demands based on event schedules.
• What We Offer:
• Dynamic Work Environment: Opportunity to work in a fast-paced, high-energy kitchen.
• Professional Growth: Continuous learning and development opportunities.
• Team Collaboration: Work alongside a skilled team, contributing to the creation of innovative and high-quality dishes.

Application Process:

• Initial Interview: with the Operations Manager/ Head Chef
• Day in the Kitchen: Spend a day in the kitchen to experience the role first-hand.
• Trade Test: Participate in a mystery box challenge to showcase your culinary creativity and skills.