Sous Chef - Events

JR United Kingdom; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

A corporate client is looking for a skilled Junior Sous Chef to join their culinary team in London. This Monday to Friday role requires leading food production for up to 40 guests and supporting the Executive Chef. Ideal candidates will have a strong culinary background with excellent organizational skills and a positive attitude towards teamwork.

Benefits

Excellent Pension contributions

25 days holiday + bank holidays

Free meals

Opportunities for overtime

Qualifications

• 2+ years of experience in a professional kitchen.
• Experience in fresh, seasonal food production.
• Knowledge of food safety standards essential.

Responsibilities

• Assist in lunch menu preparation at high standards.
• Oversee menu development and food preparation.
• Maintain hygiene and safety standards.

Skills

Culinary skills

Organizational skills

Communication skills

Teamwork

Problem-solving

Education

Level 2 Food Hygiene certification

Job description

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We are seeking a skilled and motivated Junior Sous Chef to join our client’s culinary team in a corporate environment. This role is ideal for a chef with experience in high-quality food production who is looking for a Monday to Friday role! As a main responsibility you will lead the creativity and execution of plated meals for up to 40 guests. In addition, you will support the Executive Chef in banquet tasks.

• Monday to Friday schedule!
• Excellent Pension contributions
• 25 days holiday + bank holidays
• Free meals
• Opportunities for overtime

Key Responsibilities:

• Assist in the preparation and service of lunch menus to a consistently high standard
• Oversee menu development and food prep schedules,
• Maintain food hygiene and safety standards in accordance with company and legal regulations
• Assist in stock management, ordering, and cost control measures
• Uphold presentation, portion control, and service standards
• Monitor kitchen cleanliness and ensure proper maintenance of equipment

Requirements:

• 2+ years of experience in a professional kitchen
• Strong culinary skills with experience in fresh, seasonal food production
• Knowledge of food safety standards (Level 2 or higher Food Hygiene certification preferred)
• Excellent organizational and communication skills
• Positive, team-focused attitude and a proactive approach to problem-solving
• Comfortable with early starts and working in a fast-paced environment
• Previous experience in a corporate or contract catering setting is a plus