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- Tasks: Lead the kitchen team, ensuring top-notch food prep and service.
- Company: Join a prestigious College known for its culinary excellence.
- Benefits: Enjoy a competitive salary and a dynamic work environment.
- Why this job: Perfect for food lovers wanting to grow in a creative kitchen culture.
- Qualifications: NVQ Level 3 in Professional Cookery and two years of kitchen experience required.
- Other info: Opportunity to develop signature dishes and work with fresh produce.
The predicted salary is between 36809 - 36809 £ per year.
To manage the kitchen in conjunction with the Head Chef in ensuring the continuing development and delivery of the highest possible standard of food preparation and service across the College at all times. Ensuring all HACCP, food safety, health and safety systems are in place and monitored daily. Training of staff and delivery of food to agreed levels and standards.
Salary
£36,908.56 per annum. 37.5 hrs per week.
Responsible to: Head Chef
Responsible for: Supervision and training of all Chefs in conjunction with the Head Chef
Requirements:
Honest, reliable and hard working with the ability to work under pressure. Creative and passionate about food. Good culinary skills and the ability to develop others. Ability to motivate staff and work in harmony with colleagues. Flexible in attitude and approach to work. Self-motivated with a desire to succeed. Have a strong focus on financial control.
Main Duties and Responsibilities:
Deputising for the Head Chef in their absence Leading a shift and supervising staff in the preparation and service of food and to Fellows, College guests, students and staff achieving the highest possible standards at all times Ensuring the Kitchen is operating in the most economical way in terms of staff resource, energy usage and minimising food production costs In conjunction with Head Chef, compile and submit food orders ensuring adequate rotation of stock at all times. Assisting the Head Chef with the planning and development of cyclic menus for all areas of food service Continued development of signature dishes for function catering Encouraging the use of fresh produce at all times Ensuring the dishes are produced to the agreed standard recipe Plan, oversee and assist in the production and service of food at College Feasts, Dinners, special Fellows Dinners, conferences and private catering events.
Ensuring that all serveries are adequately manned by Chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period Ensuring that food service staff are fully briefed on menu content prior to service Conduct regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area. To attend and contribute as required at weekly meetings. To assist the Head Chef in the purchase of goods. Ensure all HACCP and Food Safety procedures are fully complied with, by monitoring all kitchen staff and offering training when required To undertake and assist in any other tasks as instructed by the Catering Manager within the overall function of the job. Ensure and maintain the highest possible standards of health and hygiene within your team.
Person Specification:
Essential: Qualifications/academic achievements/education NVQ Level 3 Professional Cookery is essential Intermediate Food Hygiene qualification Skills/knowledge/training Safe preparation and variety of cooking methods and have the ability to pass this onto other chefs. Honest, reliable and hard working with the ability to work under pressure. Creative and passionate about food. Good culinary skills and the ability to develop others. Ability to motivate staff and work in harmony with colleagues. Flexible in attitude and approach to work. Self-motivated with a desire to succeed. An ability to use a computer in order to perform basic tasks placing and receiving emails, placing online orders, menu planning.
Experience required to do the job:
Minimum two years experience of working in a kitchen environment with some responsibility for managing and supervising of staff members. Understanding of HACCP and COSHH.
Personal attributes:
Friendly, co-operative, helpful and approachable. Responsible and trustworthy, ability to work as part of a team, flexible approach and accepting of change. Ability to communicate effectively to colleagues and other senior management personnel. Confidentiality and management of personal data in line with Data Protection guidelines of the College.
AMRT1_UKCT
Sous Chef employer: BLW Recruitment LTD
Contact Detail:
BLW Recruitment LTD Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Showcase your leadership skills during the interview. As a Sous Chef, you'll be supervising and training other chefs, so be prepared to discuss your experience in managing a team and how you motivate others.
✨Tip Number 2
Familiarize yourself with HACCP and food safety regulations. Be ready to talk about how you've implemented these practices in previous roles, as this is crucial for maintaining high standards in the kitchen.
✨Tip Number 3
Demonstrate your creativity in menu planning. Think of unique dishes or concepts you've developed in the past and be prepared to share them, as this role involves creating signature dishes for various events.
✨Tip Number 4
Highlight your ability to work under pressure. Share specific examples of how you've successfully managed busy service periods while maintaining quality and efficiency in the kitchen.
We think you need these skills to ace Sous Chef
Some tips for your application 🫡
Highlight Relevant Experience: Make sure to emphasize your experience in kitchen management and supervision. Detail any previous roles where you led a team or managed food preparation, as this aligns with the responsibilities of the Sous Chef position.
Showcase Culinary Skills: Include specific examples of your culinary skills and creativity. Mention any signature dishes you've developed or unique cooking methods you excel at, as this will demonstrate your passion for food.
Emphasize Training Abilities: Since training staff is a key part of the role, highlight any experience you have in mentoring or training other chefs. Provide examples of how you've successfully developed others' skills in the kitchen.
Demonstrate Knowledge of Food Safety: Clearly outline your understanding of HACCP and food safety regulations. Mention any relevant qualifications, such as your Intermediate Food Hygiene certification, to show that you prioritize health and safety in the kitchen.
How to prepare for a job interview at BLW Recruitment LTD
✨Show Your Culinary Passion
Make sure to express your love for food and cooking during the interview. Share specific examples of dishes you enjoy creating and how you stay updated with culinary trends. This will demonstrate your creativity and passion, which are essential for the role.
✨Highlight Your Leadership Skills
Since the position involves supervising and training other chefs, be prepared to discuss your leadership style. Provide examples of how you've motivated staff in the past and how you handle pressure in a busy kitchen environment.
✨Demonstrate Knowledge of Food Safety
Familiarize yourself with HACCP and COSHH regulations, as these are crucial for the role. Be ready to discuss how you ensure compliance in the kitchen and any experiences you have had in training others on these standards.
✨Prepare for Menu Planning Discussions
Since you'll be assisting in menu planning, think about how you would approach creating a cyclic menu. Be ready to share ideas for incorporating fresh produce and developing signature dishes that align with the college's standards.
