Sous Chef – Fine Dining & Menu Innovation (Mon–Fri)

Compass Group PLC; Greater London; On-site; GBP 39,000 - 40,000; Full time

Benefits offered by this job

Life assurance scheme

Pension scheme

Holiday allowance

Private medical eligibility

Eye care

Employee Assistance Programme

Job summary

Vacherin in London is seeking a Sous Chef to join our team at a prestigious banking client. You will create menus, lead kitchen operations and ensure high standards of service for up to 150 covers daily.

The role suits candidates with contract catering experience, a passion for food, and a proactive approach to teamwork and menu development. Hours: 7:00am–3:30pm, Monday to Friday, 40 hours per week, on-site at SEB, London.

Qualifications

• Contract catering background is essential.
• Ability to devise menus in line with client needs.
• Experience cooking for large volumes (up to 150 people).

Responsibilities

• Invent and create menus that align with client and customer needs.
• Help create staff and fine dining menus.
• Produce food in a timely fashion to ensure smooth service.
• Maintain high standards so dishes are ‘picture perfect’.
• Develop and implement new service styles and food concepts.
• Communicate menu requirements and source ingredients.
• Cook for up to 150 people per day.

Skills

Menu creation

Food production

Team coordination

Time management

Job description

Vacherin in London is seeking a Sous Chef to join our team at a prestigious banking client. You will create menus, lead kitchen operations and ensure high standards of service for up to 150 covers daily.

The role suits candidates with contract catering experience, a passion for food, and a proactive approach to teamwork and menu development. Hours: 7:00am–3:30pm, Monday to Friday, 40 hours per week, on-site at SEB, London.