Sous Chef: Lead Kitchen, Create & Masterclasses

BM Caterers; Reading; Presencial; GBP 305.000 - 365.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Birthday day off

Michelin masterclasses

Development courses

Apprenticeship opportunities

Freedom Friday

Free lunch

Discounts & cashback

Mental Health App

Parental leave

Fertility treatment leave

Wedding/commitment day off

Pension & life assurance

Descripción de la vacante

BM Caterers is seeking an experienced Sous Chef to support the kitchen operation and help deliver exceptional food daily. You will lead by example, work closely with the Head Chef, and bring creativity, consistency and energy to the kitchen.

The role involves assisting in day-to-day kitchen management, menu planning, cost control, and maintaining HACCP standards while guiding junior staff. A strong passion for food and continuous improvement is essential.

Formación

• Experience in a similar chef role.
• Passion for food and continuous improvement.
• Strong organisation and communication skills.
• Ability to support and develop others.
• Strong food safety and kitchen knowledge.

Responsabilidades

• Supporting the Head Chef in the day-to-day running of the kitchen
• Helping deliver high-quality food within budget and service targets
• Contributing to menu planning and food innovation
• Maintaining food safety, health and safety, COSHH and HACCP standards
• Supporting and guiding junior team members
• Helping manage kitchen organisation and standards
• Stepping up in the Head Chef’s absence when needed

Conocimientos

Experience in similar role

Food safety

Team leadership

Communication skills

Developing others

Descripción del empleo

BM Caterers is seeking an experienced Sous Chef to support the kitchen operation and help deliver exceptional food daily. You will lead by example, work closely with the Head Chef, and bring creativity, consistency and energy to the kitchen.

The role involves assisting in day-to-day kitchen management, menu planning, cost control, and maintaining HACCP standards while guiding junior staff. A strong passion for food and continuous improvement is essential.