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- Tasks: Create unforgettable dishes and lead a dynamic kitchen team.
- Company: Join Convene, where we bring people together through exceptional culinary experiences.
- Benefits: Enjoy a Monday to Friday schedule, competitive pay, and time off for Christmas.
- Other info: Great opportunities for personal growth and development in a supportive team.
- Why this job: Make a real impact in a fun, fast-paced environment while honing your culinary skills.
- Qualifications: Experience in kitchen management and a passion for food.
The predicted salary is between 30000 - 40000 £ per year.
Please note: The candidate must currently reside in the UK and be able to work in the UK without sponsorship.
At Convene we are all about bringing people together, to create unforgettable moments and events that leave our guests talking about us for not just weeks but in years to come. Our chefs and Sous Chefs are the true driving force in our kitchens that make our events stand out from the rest, creating incredible dishes that leave our clients and their guests wanting more every time.
Understanding that the Chef world is challenging, fun, and hard work our Sous Chefs usually work on a Monday-Friday basis on a 40 hour contract (it's almost too good to be true right!? We even close for Christmas).
What You’ll Do:
- All things food: 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.
- To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef.
- To prepare and assist at special functions which may fall outside normal working hours.
- Looking after our people: 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 to have weekly team meetings to discuss past and future week and any operational and staffing issues.
- Manage and support any performance management issues with the team and after consultation with the general manager take appropriate action.
- Prepare the weekly staff rota & fill out timesheets.
- Ensure high standards of appearance are maintained within the catering department.
- Operational and Customer Service: Order any food and beverages needed to ensure the smooth running of the day to day running of the Food and beverage department.
- Liaising with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department.
- 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.
- To ensure any client requests and comments are responded to promptly and reported to the Venue Senior Management Team.
- 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.
- To liaise in advance with the events team to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events.
- To conduct quality and standards checks each morning around the catering area.
- To 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.
- To ensure a high level of service from the food service team at all times.
- Financial: To 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 to ensure full administration of all invoices, inputting all information onto the food & non-food purchase record sheet and sending to accounts for processing.
- To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis.
- To 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.
What We Look For:
- Experience managing and developing kitchen teams.
- To carry out any reasonable management requests including duty management shifts.
- Ability to build good working relationships with all other areas of the venue team.
- To support the venue team including assisting with client events that may fall outside of normal working hours and weekends.
- Attend any company events/training as requested by the senior management team.
Sous Chef- Monday- Friday in Slough employer: Convene Hospitality Group
Contact Detail:
Convene Hospitality Group Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef- Monday- Friday in Slough
✨Tip Number 1
Network like a pro! Get out there and connect with other chefs and industry professionals. Attend local food events, join culinary groups on social media, and don’t be shy to reach out for a chat. You never know who might have the inside scoop on job openings!
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even a short video showcasing your cooking techniques. This is a great way to stand out and give potential employers a taste of what you can bring to their kitchen.
✨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 friendly email expressing your interest can go a long way in landing that dream sous chef position.
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities waiting for talented chefs like you. Make sure to check it out regularly and apply directly to increase your chances of getting noticed. Let’s get you cooking up a storm!
We think you need these skills to ace Sous Chef- Monday- Friday in Slough
Some tips for your application 🫡
Show Your Passion for Food: When writing your application, let your love for cooking and creating amazing dishes shine through. We want to see your enthusiasm for the culinary world and how you can bring that energy to our kitchen!
Tailor Your CV and Cover Letter: Make sure to customise your CV and cover letter for the Sous Chef role. Highlight relevant experience and skills that match what we’re looking for, so we can see why you’d be a great fit for our team.
Be Clear and Concise: Keep your application straightforward and to the point. We appreciate clarity, so make sure your experience and qualifications are easy to read and understand. No need for fluff – just show us what you’ve got!
Apply Through Our Website: We encourage you to apply directly through our website. It’s the best way for us to receive your application and ensures you don’t miss out on any important updates from our team!
How to prepare for a job interview at Convene Hospitality Group
✨Know Your Culinary Basics
Brush up on your culinary techniques and presentation skills. Be ready to discuss your experience with menu planning and food preparation, as well as how you ensure high standards in the kitchen. This will show that you're not just a Sous Chef, but a passionate one!
✨Showcase Your Team Management Skills
Prepare examples of how you've successfully managed kitchen teams in the past. Discuss any training or development programmes you've implemented, and be ready to talk about how you handle performance management issues. This is key for the role!
✨Understand the Venue's Vision
Familiarise yourself with Convene's mission to create unforgettable events. Think about how your culinary style can contribute to this vision and be prepared to share ideas on how you can enhance their catering services.
✨Be Ready for Scenario Questions
Expect questions about how you'd handle specific situations, like managing a busy service or dealing with client requests. Practise your responses to these scenarios to demonstrate your problem-solving skills and ability to maintain high standards under pressure.