Sous Chef Required for Exciting Central London Venues

  • Full Time
  • London
  • Salary Guide: £25,000 - £30,000

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Levy UK & Ireland

Category: Hospitality & Catering, Size: 11-50

Sous Chef Required for Exciting Central London Venues: Levy UK & Ireland

An opportunity has arisen for a talented, enthusiastic individual to join a successful and dynamic organisation. This role will suit an individual who has a passion to deliver consistent and exceptional service and who wishes to develop their career. Levy UK & Ireland offers a rewarding career for the right individual. The successful candidate will have a can do attitude and be able to work as part of a team. Please visit the website for further information about this role.

Position: Sous Chef Required For Exciting Central London Venues
Location: London
Hours: Full Time
Salary Guide: £25,000 – £30,000
Last Updated: 14 January 2022
Job Category: Hospitality & Catering

Sous Chef Role:

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Other Duties:

  • Leads kitchen team in chef’s absence
  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
  • Oversees and organizes kitchen stock and ingredients
  • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
  • Keeps cooking stations stocked, especially before and during prime operation hours
  • Hires and trains new kitchen employees to restaurant and kitchen standards
  • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
  • Supervises all food preparation and presentation to ensure quality and restaurant standards
  • Works with head chef to maintain kitchen organization, staff ability, and training opportunities
  • Verifies that food storage units all meet standards and are consistently well-managed
  • Assists head chef with menu creation
  • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing



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