Sous Chef - New opening

VU Lounge; London; On-site; GBP 25,000 - 35,000; Full time

Job description

Job Description

Job Overview

We are seeking a creative and skilled Sous Chef to join our culinary team. As the Sous Chef, you will be responsible for supporting the Executive Chef in overseeing the kitchen operations, ensuring that food is prepared and served at the highest standard. You will lead a team of line cooks and kitchen staff, maintain inventory, and ensure that food safety and cleanliness protocols are strictly followed.

Key Responsibilities

1. Kitchen Management: Supervise daily kitchen operations and assist with meal preparation to ensure timely service during peak hours.

2. Staff Leadership: Assist in training, mentoring, and managing kitchen staff, ensuring smooth coordination among kitchen teams.

3. Menu Development: Collaborate with the Executive Chef on menu creation and seasonal specials, taking into consideration customer preferences, cost, and presentation.

4. Inventory Control: Help with inventory management, ordering supplies, and ensuring that the kitchen is well-stocked with fresh ingredients.

5. Quality Control: Ensure food preparation and presentation meet the restaurant's standards of quality, consistency, and aesthetics.

6. Health & Safety Compliance: Enforce health and safety standards in the kitchen, including cleanliness, food storage, and proper handling of ingredients.

7. Problem-Solving: Handle customer complaints or issues related to food quality and kitchen operations swiftly and professionally.

8. Communication: Maintain open and clear communication with the Executive Chef, other kitchen staff, and front-of-house staff to ensure efficient operations.

Requirements

1. Proven experience as a Sous Chef, Chef de Partie, or similar role in a professional kitchen.

2. In-depth knowledge of cooking techniques, ingredients, and kitchen equipment.

3. Ability to work in a fast-paced, high-pressure environment.

4. Strong leadership and interpersonal skills.

5. Excellent time-management skills and attention to detail.

6. Culinary degree or relevant certification is preferred but not required.

7. Flexibility to work evenings, weekends, and holidays as needed.

8. Knowledge of food safety and sanitation standards.

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