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- Tasks: Assist the Head Chef in food preparation and team management while ensuring high catering standards.
- Company: Join a vibrant catering team at a leading venue with a focus on quality and service.
- Benefits: Competitive pay, flexible hours, and opportunities for professional growth.
- Why this job: Be part of a dynamic kitchen environment where your creativity and skills can shine.
- Qualifications: Passion for cooking and teamwork; experience in a kitchen is a plus.
- Other info: Great chance to learn from experienced chefs and advance your culinary career.
The predicted salary is between 28000 - 42000 £ per year.
Food Preparation
- Ensure the prompt service of all meals and services at the required times to the company's standards and to the delegates' satisfaction.
- Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods.
- Assist the chef with the planning and costing of all menus as required.
- Ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef.
- Prepare and assist at special functions which may fall outside normal working hours.
Management of Staff
- In the Head Chef's absence, assist the General Manager with the recruitment of kitchen team members.
- Assist the Head Chef in effectively managing all members of the back of house food service team on a day-to-day basis, implementing training and development programmes.
- In the Head Chef's absence, have weekly team meetings to discuss past and future weeks and any operational and staffing issues.
- In the Head Chef's absence, manage any performance management issues with the team and after consultation with the General Manager take appropriate action.
- In the Head Chef's absence, prepare the weekly staff rota & fill out timesheets.
- Ensure high standards of appearance are maintained within the catering department.
Operational and Customer Service
- In the Head Chef's absence, order any food and beverages needed to ensure the smooth running of the Food and Beverage department.
- In the Head Chef's absence, liaise with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department.
- In the Head Chef's absence, ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a de-brief takes place before each daily service and portion control is monitored.
- Ensure any client requests and comments are responded to promptly and reported to the Head Chef.
- Assist the Head Chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients' requirements are met and exceeded.
- Liaise in advance with the events team in the Head Chef’s absence to determine the forthcoming weeks' events, numbers and specific catering and operational requirements to support the smooth running of all events.
- Conduct quality and standards checks each morning around the catering area in the Head Chef's absence.
- Have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients' requirements are met and exceeded.
- Ensure a high level of service from the food service team at all times.
- Become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department.
- Work with the Head Chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standards.
- In the Head Chef's absence, ensure full administration of all invoices, inputting all information onto the food & non-food purchase record sheet and sending to accounts for processing.
- Work alongside the front of house team to ensure that there is an effective stock rotation system within the department and reconciliation takes place on a weekly basis.
- Ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times.
- In the Head Chef's absence, provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department.
- In the Head Chef's absence, control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are pre-authorised by the General Manager.
Health & Safety
- Ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times.
- Ensure a high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations.
- Wear the correct standard of dress or uniform at all times.
- Ensure that the kitchen and bistro are well maintained and that all food hygiene and health and safety requirements are adhered to in these areas.
- Ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.
- Ensure that stores and other areas of potential loss are secured at all times.
- Report any loss immediately to the General Manager.
- Ensure that all regulations pertaining to COSHH and HACCP are adhered to at all times by all the F & B team.
- Assist the Head Chef in the writing & implementation of Risk Assessments in all F&B areas.
What We Look For
- Regular maintenance checks within the catering outlets and promptly report maintenance problems.
- Attend the bi-monthly food etc meetings and contribute to the completion of any projects undertaken.
- Carry out any reasonable management requests including duty management shifts.
- Build good working relationships with all other areas of the venue team.
- Support the venue team including assisting with client events that may fall outside of normal working hours and weekends.
- Attend any company events as requested by the senior management team.
- Attend any training courses as requested.
Sous Chef employer: Convene Conference Centers
Contact Detail:
Convene Conference Centers Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Network like a pro! Get out there and connect with people in the industry. Attend culinary events, join local chef groups, or even hit up social media platforms to find opportunities. You never know who might have the inside scoop on a job opening!
✨Tip Number 2
Show off your skills! If you can, bring a sample of your cooking or even offer to do a trial shift. This gives potential employers a taste of what you can do and shows them you're serious about the role.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to pop up. Reach out directly to restaurants or catering companies you admire. A well-timed email or call can put you on their radar before they even start looking for candidates.
✨Tip Number 4
Keep it real! When you get an interview, be yourself and let your passion for food shine through. Share your experiences and how you can contribute to the team. And remember, apply through our website for the best chance at landing that dream job!
We think you need these skills to ace Sous Chef
Some tips for your application 🫡
Show Your Passion for Food: When you're writing your application, let your love for food and cooking shine through! Share any experiences that highlight your culinary skills and creativity. We want to see how you can bring your unique flair to our kitchen.
Tailor Your Application: Make sure to customise your application to match the job description. Highlight relevant experience in food preparation, team management, and customer service. This shows us that you understand what we're looking for and that you're a great fit for the role.
Be Clear and Concise: Keep your application straightforward and to the point. Use clear language and avoid jargon. We appreciate a well-structured application that makes it easy for us to see your qualifications and enthusiasm for the Sous Chef position.
Apply Through Our Website: Don't forget to submit your application through our website! It’s the best way for us to receive your details and ensures you’re considered for the role. Plus, it gives you a chance to explore more about us and what we do!
How to prepare for a job interview at Convene Conference Centers
✨Know Your Menu Inside Out
Before the interview, make sure you’re familiar with the types of dishes the restaurant serves. Research their menu and think about how you can contribute to it. Being able to discuss your ideas for new dishes or improvements shows your passion and creativity.
✨Showcase Your Leadership Skills
As a Sous Chef, you'll need to manage staff in the Head Chef's absence. Prepare examples of how you've successfully led a team in the past. Highlight any training or mentoring experiences you've had, as this will demonstrate your capability to manage and develop others.
✨Emphasise Your Attention to Detail
In the culinary world, presentation and quality are key. Be ready to discuss how you ensure high standards in food preparation and hygiene. Share specific instances where your attention to detail made a difference in service or customer satisfaction.
✨Prepare for Scenario Questions
Expect questions about how you would handle various situations, such as managing a busy service or resolving a conflict within the team. Think through potential scenarios and your responses ahead of time, so you can demonstrate your problem-solving skills and ability to stay calm under pressure.
