Sous Chef

Job Description

Sous Chef - LondonWorking in various locations in central London37.5 hours a week - £18.06 an hour 
Overall Purpose of the Role
  • To provide a friendly and professional food service to all customers and clients. 
  • Taking responsibility for ensuring that all food and beverage areas are prepared in line with legislations and the working environment is clean and tidy. 
  • Manage the kitchen staff in their day-to-day activities ensuring the delivery of the food service achieves all daily shift production & waste targets. Ensure dishes are prepared, cooked and presented to the required standards and specifications within your section/speciality in accordance with food safety procedures 
Key Acountabilities
  • Demonstrate a can-do attitude towards individual customer requests and strive to exceed customer expectations
  • Ensure the highest level of customer care is adhered to at all times by role modelling the ESS Way values and behaviours at all times to colleagues and customers
  • Deputise for the Head chef or Catering Manager as required
  • Manage the kitchen staff in their day-to-day activities ensuring the delivery of the food service achieves all daily shift production & waste targets
  • Create and maintain rosters for the catering team
  • Assist in food production planning, processing of food orders and monitoring of stock, including the receipt and storage of deliveries
  • Assist when required with the loading or unloading of supply vehicles
  • Financial management of GP within the area of responsibility, ensuring food is recovered and stored correctly to minimise waste
  • Motivate the team through effective communication
  • Preparing, cooking and presenting dishes to the required standards and portion specifications within your section/speciality
  • Actively gain customer feedback, passing information gained on to your line manager
  • Where possible proactively up-sell and demonstrate excellent knowledge of all products provided to customers and clients
  • As part of our commitment to continuous improvement and innovation, all colleagues are encouraged to seek ways to improve work activities and promote efficiency 
  • Perform and document routine inspection and maintenance activities. Notify management of occurring deficiencies or needs for repairs
  • Ensure pre and post-service checklists and cleaning schedules have been completed before and after all food services
  • Comply with all client & company health & safety procedures and standards at all times e.g. Food Handling, COSHH, uniforms & PPE, Manual Handling, Fire procedures, and Quality control.
  • Complete, maintain and update all Food Safety and Health & Safety paperwork correctly when required.
  • Maintain the cleanliness of working areas ensuring Health and Safety hazards, issues, near misses and accidents are reported using the appropriate reporting procedures at the earliest opportunity.
  • Ensure the correct storage, control and use of all machinery and equipment, cleaning materials and relevant chemicals.
  • Undertake mandatory training as detailed in the training matrix, ensuring all training is recorded on your training record card and completing all online training
  • To observe and comply with all company and unit profit protection procedures, reporting any issues to your line manager as required
  • Support with hospitality/functions/operation feeding service delivery effectively and efficiently
  • Be flexible and comply with any reasonable requests made by your line Manager including, if necessary working within other units within a reasonable distance
Person Specific
  • A strong communicator, able to liaise confidently with customers and engage with team members
  • Self-motivated and able to work unsupervised
  • A positive attitude and commitment to high levels of customer care 
  • An enthusiastic individual with a passion for working in a food service environment 
  • High standards of personal hygiene 
  • Able to work flexibly in line with business requirements 
  • Excellent cooking skills - able to prepare complex food dishes in a refined way
  • Experience in a similar role
  • Able to work positively with others as part of a team
  • Basic Food Hygiene/level 2 
  • NVQ Lvl2 in professional cookery or equivalent
  • Financial management within a kitchen environment