Sous Chef

Kitchens

Employment
Permanent - Full Time
Salary
Competitive
Hours
40 net hours per week
Closing Date
Location
London

Role Description

OPERATIONAL

  • Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply to ensure the HACCP procedures.
  • In conjunction with the Head Chef in the development and design of seasonal menus and ensure are costed accurately, achieve food budgeted cost controls and ensure minimum wastage.
  • Follow recipes, presentation guidelines and menus as directed by the Head Chef.
  • Ensure that appropriate methods of cooking and presentation are used to maintain high standards of service.
  • Responsible for staff scheduling and discipline
  • Assists in manage a day-to-day operation of the kitchen
  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
  • Conducts quality control checks of goods received (i.e. fresh meat, fish), ensuring legal and quality standards are maintained.
  • Ensure that a good standard of hygiene and cleanliness is maintained throughout the kitchen, to meet the required health & safety standards of practice.
  • Ensure all equipment used is well maintained, in good working order and to log any defect and report to the Head Chef.
  • Carry out good food safety management, temperature controls and HACCP documentation according to current Food Hygiene regulations. 
  • To prepare, cook and present well-balanced meals and specialised dishes to the highest quality incorporating cultural and dietary needs as required.
  • Work as part of the kitchen team under the direction of the Head Chef
  • Work in a clean and tidy manner.
  • Flexible and committed in terms of shifts and hours.
  • Attend mandatory training days/courses as when required.
  • Comply with the provisions of your contract and any of our Company Policies.

OTHER DUTIES

  • Other ad hoc duties in support of the department, hotel and/or the Imperial London Hotel as and when required

PERSON SPECIFICATION

  • Previous experience working in a professional kitchen
  • Experience of complying with H&S requirements relating to working in a kitchen environment 
  • Level 3 Supervising Food Safety
 
  • L3 allergens qualification
  • Good command of English (equivalent to CEFR C1-C2)
  • Good communication skills
  • Excellent interpersonal skills
  • Proven competence in MS Office suite, especially Word, Outlook, Excel and Internet Explorer
 

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