Sous Chef
Woking
Description
We are on the look for a strong sous chef for our deli and restaurant in Chelsea.
You must have a deep passion for food, a creative flair, and a strong track record of managing kitchen teams and delivering high-quality food.
What youll be doing:
As a sous chef, you'll be leading and managing the kitchen team with the head chef, ensuring a high standard of food preparation, presentation, and service
Our sous chefs continuously assess and improve kitchen processes to enhance efficiency and quality
Managing food & labour costs, including stock takes to ensure profitability and budget targets are met
Organising and rotating stock meticulously. Ordering according to guidelines set forth by the Purchasing Team
Working closely with the general manager and front-of-house team to ensure a seamless experience for customers
Maintaining and facilitating good communication between both BOH and FOH
Ensuring compliance with food hygiene and health and safety regulations. Maintaining the cleanliness and organization of the kitchen
Enforcing sanitation standards and leading by example. Maintain a score of 95% or higher on quarterly food safety audits. Follow up on health and safety training for kitchen staff.
You will enjoy:
Health insurance
28 days paid holiday
Pension scheme
Personalised career development plan in a growing and stable environment or company
A birthday present to celebrate your special day
50% discount across delis, restaurants and online store
Qualification and experience:
Fluent in English, written and spoken
Level 2 and 3 Food Safety certificate
Understanding of risk assessment management
COSHH (Control of Substances Hazardous to Health Regulations) certificate
At least 1-2 years of experience as a Sous Chef in a high-volume and quality restaurant/or deli environment
Up to date with culinary trends and techniques
Ability to lead and manage a kitchen team, including recruiting, training and developing staff
Ability to manage stock take and maintain profit margin by monitoring orders, portion control, and wastage
TPBN1_UKCT