Other

Sous Chef

Full Time Permanent

London Jobs Board

This position provides an exciting opportunity for an existing Sous Chef or a Senior Chef De Partie wanting to take the next step in their career development, to take on the challenge of helping to run the kitchen of one of the busiest casinos in London. The successful candidate will assist the Head Chef with the management of a sizeable brigade and will be focused on raising our standards even higher.

* Full-time position: 40 hours per week spread over 5 days each week

* Salary: Competitive

* ‘Premium Rate’: 10% on top of hourly rate for each hour worked between midnight and 8am

* 29 days annual leave per year including Bank Holidays

* Workplace pension scheme

* Permanent contract providing a successful completion of a 12 week probationary period

* key accountabilities include:

· Supporting and assisting the Head Chef in the management and organisation of the kitchen

* ·Ensuring a consistent and excellent standard of food production and delivery

* ·Recognising and rectifying consistency concerns within food production

* ·Ensuring compliance with food hygiene, COSHH and health and safety standards

* ·Assisting the Head Chef in the compilation and costing of menus

* ·Assuming responsibility for all aspects of the kitchen operation in the absence of the Head Chef

* ·Identifying and conducting training needs for all team members

* ·Efficient and effective food product ordering

* ·Assisting with stocktake when required

* ·Need to be computer literate

* The ideal candidate will:

*

* ·Have a strong focus on both customer service and promoting teamwork

* ·Have passion and flair and an awareness of food trends in current markets

* ·Have a minimum of 5 years’ experience working in and or managing a busy, diverse brigade.

* Have the ability to remain calm and lead the team from the front in an efficient and organised manner

* ·Hold a relevant qualification such as NVQ Level 1 and 2, or City & Guilds.

* ·Have proven experience of writing and producing set international a la carte menu’s and daily specials

* Possess good knowledge of food costs and calculating gross profit margins for menu items

* ·Be flexible with regards to shift times and willing and able to work evenings, weekends and Bank Holidays

* ·Possess a good standard of verbal English language skills

* ·Be eligible to work within the UK

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