Sous Chef

SOUS CHEF, London SW1
Salary: £30,000 p.a. to £28,000 p.a. + 10% bonus scheme.

Sous Chef required for successful upmarket Bistro style restaurant at prestigious site in London SW1. Our client is a well established but expanding restaurant and catering group with a strong ethic of providing fresh, simple, well cooked Bistro style food where the ingredients have been sourced from local suppliers. They are looking for a Sous Chef with similar experience and the ability to work in a busy but exciting environment. Ideally you will have worked in a high turnover / high street restaurant environment, that is able to deliver all standards consistently and to the highest levels, including attention to health and safety practices, hygiene and cleanliness and the control of stock and wastage levels.

The opening hours for this venue are: Weekdays: 8am to 6pm
Saturday: 9am to 5pm
Sunday: 10am to 4pm

Responsibilities for Sous Chef:
· Preparation and cooking of menu items as directed by the Head chef.
· Assist in organising the day to day operation of the kitchen.
· Delegate tasks to the Chef de Partie and Kitchen Porters as required.
· Maintain high standards in providing fresh and well cooked dishes.
· Maintain a positive outlook and attitude.
· Support efficient kitchen operations.
· Be punctual and maintain high standards of personal presentation.
· Deliver perfect dishes at all times.
· Seek to continually improve performance standards of the entire team.
· Ensure that food orders are placed with correct suppliers and stock, deliveries and wastage are checked, recorded and stored in line with the company’s standards, in the absence of senior members of staff.
· Ensure all food storage and preparation areas are kept in line with company food hygiene, health & safety and environmental policies and standards.
· Monitor mise-en-place in accordance with the business levels or bookings.
· Consistently work at a good pace in order to meet deadlines.
· Instruct and support colleagues to attain positive results.
· Show commitment to company values in all aspects of your role.
· Delegate tasks realistically and efficiently.
· Establish a good rapport with front of house staff.
· Treat all members of the team as you would expect to be treated.
· Carry out any reasonable request by management and Head chef.
· Be open to change and use constructive criticism to further own development.

Interpersonal skills for Sous Chef:
· Excellent communication and interpersonal skills.
· Good level of spoken and written English.
· Passion for great food and service.
· Excellent organisational skills.
· Ability to work in a fast-paced and pressurised environment.
· Leadership skills.
· Great food and menu knowledge.
· Ability to use initiative and have excellent prioritisation skills.
· Desire to learn and develop new skills.
· Smart clean appearance with high personal hygiene standards.
· To be open to change and use constructive criticism to further own development
· Excellent food service skills

Knowledge for Junior Sous Chef:
· Great product and ingredients knowledge.
· Great food preparation skills.
· To actively seek to improve levels of knowledge and performance of the kitchen team.
· To seek and maintain levels of excellence in all areas.
· Take responsibility for contributing toward own development under guidance of the Senior Sous and Head Chef.