Day Sous Chef

About The Role

As a Sous Chef, you’ll be responsible for the day to day operations of the production kitchen brigade. By leading your team and assisting the Head Chef in all managerial duties, you’ll be responsible for setting daily production levels, monitoring all goods received from internal and external vendors and production, ensuring that quality standards are met. You’ll manage the day-to-day administration and production ensuring compliance to internal systems including SAP.

In this role, you’ll also be responsible for effective storage, ordering food stock and planning production levels to minimise wastage and ensure that stock checks are completed in a timely manner. By adhering to all Health & Safety regulations and procedures, you’ll set a high standard of food safety in the daily operations.

About You

You’ll have a strong track record of hospitality experience, preferably within a 5* hotel, high-end restaurant or cruise ship kitchen. As you’ll have the opportunity to work with some of the very best ingredients in London, a fantastic knowledge and passion for food and drink is also essential. Our Production Kitchen is a large brigade, so experience in managing a big team would be advantageous too.

Additionally, you’ll have exceptional interpersonal skills and a good attention to detail, which will be evident through paperwork completed, organisation of department and sufficient stock levels. By coaching, inspiring and motivating the team, you’ll be able to demonstrate effective leadership and management skills. Reporting to the Head Chef, you’ll build effective relationships with support functions including Food Halls, Restaurants, Food Safety, Distribution and HR. Having good PC literacy is a must (Word, Excel and preferably SAP).