Junior Sous Chef

Job Title: Junior Sous Chef

Location: Mayfair, London

Salary: Up to £36,000 per year.

Job type: Full Time – Permanent.

Purpose of Role:

The Junior Sous Chef is the key person who works alongside the Senior Kitchen Managers and is responsible for ensuring that standards are maintained for the kitchen. It is a vital part of the position to keep food to the best standard potentially possible. It is vital to keep the staff moral high with a firm but fair hand on the whole team. Productivity and confidence levels will rise with a highly motivated team as will employee retention.

Main Duties:

Duties include but not limited to –

• To maintain consistent quality and quantity control in all aspects, from portion control to freshness of the product presented.
• To ensure that food for all services is produced to the correct quality and quantity as required, with an effective management of the team and department as directed by the Senior Sous Chef / Head Chef.
• To ensure that all food products supplied / received are of the correct quality, quantity and specification.
• Have a full understanding of GP% for all services and all dishes.
• To assist and support the Sous Chefs in all aspects of ordering and stock control.
• Ensure that the cleaning of the kitchen and all food service areas is to the agreed standard.
• To cover sickness, and follow policies on absenteeism for the whole team.
• To be responsible for training and development of the junior members of the team.
• To be qualified on First Aid as required by the H&S needs of the business.
• To understand and comply with food hygiene regulations and HACCP.
• To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
• To assist/ complete monthly stock takes with the support of the Sous Chefs.
• Maintain quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Cover sickness, and follow policies on absenteeism for the whole team.
• To be responsible for training and development of the junior members of the team.
• To ensure that all uniforms, cloths, are clean and sufficient stock is available.
• To carry out and report on kitchen equipment audits.
• Ensure complaints are handled according to company policy.
• To lead by example.
• To attend all statutory training as required by the company.
• To assist Head Chef and Sous Chefs in coaching and mentoring more junior members of the team through regular mentoring/CUS.
• To mentor, guide and train junior chefs assigned and complete any relevant paperwork required.
• To ensure that all areas under your control satisfy the most stringent hygiene requirements, incorporating a daily walk around.

Personal Attributes:

• To be committed by approaching all tasks with the focus to improve and benefit the business, by taking personal responsibility and showing initiative.
• To ensure that a high customer service focus is maintained, by approaching your job with the customers always in mind. It is important to remember that customers can be both internal – our colleagues & fellow employees as well as external – our customers, supplier and potential employees.
• To be dynamic and decisive, by accepting personal responsibility for making things happen, by thinking ahead and developing contingency plans to best support the operation.
• To be flexible, by responding quickly and positively to ever changing requirements.
• To be motivated, by being proactive and seizing opportunities to learn new skills or knowledge to improve your personal performance, and your departments.

• To have a positive impact, by approaching situations with a ‘can-do’ attitude to succeed & to resolve issues, at the same time always clearly communicating with both customers and colleagues.
• To maintain a high team focus, by showing co-operation, dedication and support to customers and colleagues in pursuit of the business / department’s goals.

Benefits:

• Refer a friend scheme
• Trips to suppliers
• Staff meals
• Trainings
• Incentives
• Staff party twice per year
• Long service bonus
• Pension
• 5 days of paid compassionate leave
• Flow training
• 28 days of holidays

*Candidates must have the right to live and work in the UK.

Please click on the APPLY button to send your CV and Cover Letter for this role.

Candidates with experience of; Chef De Partie, Chef, Demi Chef de Partie, Restaurant Chef De Partie, Experienced Chef, Senior Chef De Partie, Kitchen Chef, Catering Chef, Chef Assistant, Sous Chef, Senior Chef, Food Preparation, Cook, Assistant Chef, Kitchen Manager, will also be considered for this role.