Sous Chef — High-Volume Kitchen Leader with Growth Path

Richmond Harbour Hotel; Greater London; On-site; GBP 29,000 - 42,000; Full time

Benefits offered by this job

Meals included on duty

Hotel stay and F&B discounts

Job summary

Harbour Hotels is seeking a Sous Chef to join a busy, high-volume kitchen. Pastry experience is desirable, and you should have at least two years’ experience at Junior Sous/Chef de Partie level, with the ability to run the kitchen in the Head Chef’s absence.

You will be expected to meet FCOS targets and comply with current food hygiene legislation, ensuring quality, consistency, and leadership within the kitchen team.

Qualifications

• Minimum of 2 years’ experience at Junior Sous/Chef de Partie level.
• Capable of running the kitchen in the Head Chef’s absence.
• Proficiency in achieving FCOS targets and familiarity with current food hygiene legislation.

Responsibilities

• Run the kitchen in the Head Chef’s absence and support the team.
• Ensure FCOS targets and food hygiene standards are met in a high-volume setting.
• Maintain quality and consistency across dishes and mentor junior staff.

Skills

High volume kitchen

Pastry (desirable)

Kitchen leadership

Food safety knowledge

Job description

Harbour Hotels is seeking a Sous Chef to join a busy, high-volume kitchen. Pastry experience is desirable, and you should have at least two years’ experience at Junior Sous/Chef de Partie level, with the ability to run the kitchen in the Head Chef’s absence.

You will be expected to meet FCOS targets and comply with current food hygiene legislation, ensuring quality, consistency, and leadership within the kitchen team.