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- Tasks: Lead the kitchen, create seasonal menus, and ensure top-notch food presentation.
- Company: Join Houston & Hawkes, an award-winning independent caterer in Central London.
- Benefits: Enjoy free meals, a pension scheme, 28 days holiday, and training opportunities.
- Why this job: Be part of a creative team dedicated to sustainable food and memorable experiences.
- Qualifications: Experience in fine dining or contract catering; NVQ chef qualifications preferred.
- Other info: Work Monday to Friday with opportunities for personal development and recognition.
The predicted salary is between 32000 - 42000 £ per year.
Sous Chef at Houston & Hawkes
Job location and shiftInner Circle, Regent\’s Park London. Shift pattern: 5 days out of 7.
This is a great opportunity for a Sous Chef to make a name for themselves within the contract catering industry. We\’ll give you a place to grow and a career to be proud of.
Core Responsibilities
Manage the kitchen in the absence of the head chef.
Set up the kitchen and ensure all ingredients are fresh and in date.
Prepare ingredients, design seasonal menu items, and control the food preparation process.
Ensure food presentation is consistent with high standards.
Meet dietary and allergen requirements and maintain quality for all customers.
Demonstrate personal development.
Requirements
Proven experience in contract catering, 5* hotel or fine dining restaurant.
Passion for food.
Industry acumen and knowledge of external catering developments & innovations.
Ability to work efficiently and competently under pressure.
Excellent time management and organisational skills.
High level of self‐motivation and flexible working hours.
NVQ chef qualifications or equivalent.
Honesty, transparency, and consistency, gaining respect of colleagues.
Personal innovation and passion.
Demonstrative customer focus and service skills.
Computer literate.
Benefits
Free meals at work.
Contributory pension scheme.
Free access to the Employee Assistant Programme.
Company events including the Christmas party.
Uniform provided.
28 days holiday including bank holidays.
Recognition schemes and people awards.
Family‐friendly support, including enhanced maternity, paternity, and adoption leave.
Birthday day off.
Referral bonuses.
Training and development opportunities, including regular masterclasses with renowned chef Sally Abe.
Who We AreHouston & Hawkes is a young and dynamic independent caterer based in the South East. Ranked among the top 30 companies to work for in the hospitality industry, and a certified B Corp, we create memorable experiences with sustainable food offerings and craft coffee bars, staff restaurants, and delis for our clients. We are committed to social responsibility, Great British produce, and professional growth.
Seniority levelMid‐Senior level
Employment typeFull‐time
Job functionManagement and Manufacturing
IndustriesHospitality and Travel Arrangements
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Sous Chef employer: Houston & Hawkes
Contact Detail:
Houston & Hawkes Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Network with professionals in the contract catering industry. Attend culinary events or workshops where you can meet chefs and industry leaders, as personal connections can often lead to job opportunities.
✨Tip Number 2
Showcase your passion for food by engaging in local food communities or social media platforms. Share your culinary creations and insights, which can help you stand out as a candidate who is genuinely enthusiastic about the industry.
✨Tip Number 3
Research Houston & Hawkes thoroughly. Understand their values, mission, and the type of cuisine they focus on. Tailoring your approach to align with their ethos can demonstrate your commitment and fit for the role.
✨Tip Number 4
Prepare for potential interviews by practising common culinary scenarios and questions. Being able to discuss your experience in managing kitchen operations and menu design will show your readiness for the Sous Chef position.
We think you need these skills to ace Sous Chef
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in contract catering, fine dining, or 5-star hotels. Emphasise your skills in managing a kitchen, menu design, and food presentation.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for food and your understanding of the role. Mention specific experiences that demonstrate your ability to work under pressure and meet dietary requirements.
Highlight Relevant Qualifications: Include any relevant qualifications such as NVQ chef qualifications or equivalent. If you have completed any masterclasses or training sessions, be sure to mention these as well.
Showcase Personal Development: Discuss any personal development initiatives you've undertaken, such as learning new cooking techniques or staying updated on industry trends. This shows your commitment to growth and innovation in the culinary field.
How to prepare for a job interview at Houston & Hawkes
✨Showcase Your Culinary Passion
During the interview, make sure to express your genuine passion for food. Share stories about your culinary journey, favourite dishes to prepare, and any innovative ideas you have for seasonal menus. This will demonstrate your enthusiasm and commitment to the role.
✨Highlight Relevant Experience
Be prepared to discuss your previous experience in contract catering, fine dining, or 5-star hotels. Provide specific examples of how you've managed kitchen operations, worked under pressure, and maintained high standards of food quality and presentation.
✨Demonstrate Leadership Skills
As a Sous Chef, you'll need to manage the kitchen in the absence of the head chef. Talk about your leadership style and how you motivate your team. Share instances where you've successfully directed food preparation processes or resolved conflicts in the kitchen.
✨Prepare for Practical Questions
Expect questions that assess your problem-solving skills and ability to handle dietary requirements. Be ready to discuss how you would approach menu planning, ingredient sourcing, and ensuring customer satisfaction while adhering to allergen guidelines.
