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- Tasks: Join our culinary team as a Sous Chef, preparing and presenting delicious meals.
- Company: Be part of Convene, a leading name in conference-style catering.
- Benefits: Enjoy competitive pay, career growth, and a vibrant work environment.
- Why this job: Make an impact in a high-energy kitchen while honing your culinary skills.
- Qualifications: Experience in high-volume kitchens and a passion for food presentation.
- Other info: Dynamic role with opportunities to lead and innovate in the kitchen.
The predicted salary is between 30000 - 42000 £ per year.
Please note: The candidate must currently reside in the UK and be able to work in the UK without sponsorship. We are looking for a full-time Sous Chef to join Convene || etc.venues by Convene's prestigious culinary team at our Prospero House in London. This position requires experience in high-volume environments with a focus on presentation and conference-style catering. As a pivotal part of the Convene culinary team, you'll assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget.
What You'll Do:
- Food Preparation
- To 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.
- 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 to 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.
- To 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 day-to-day 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.
- To ensure any client requests and comments are responded to promptly and reported to the Head Chef.
- To 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.
- To 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.
- To conduct in the Head Chef's absence 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.
- Health & Safety
- To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times.
- To ensure a high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations.
- To wear the correct standard of dress or uniform at all times.
- To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas.
- To 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.
- To ensure that stores and other areas of potential loss are secured at all times.
- To report any loss immediately to the General Manager.
- To ensure that all regulations pertaining COSHH and HACCP are adhered to at all times by all the F & B team.
- To 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.
- To carry out any reasonable management requests including duty management shifts.
- 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 as requested by the senior management team.
- Attend any training courses as requested.
Sous Chef in London employer: Convene
Contact Detail:
Convene Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef in London
✨Tip Number 1
Network like a pro! Reach out to fellow chefs and industry contacts on social media or at local events. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨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 can really set you apart from other candidates when you meet potential employers.
✨Tip Number 3
Be proactive! Don’t just wait for job listings to pop up. Reach out directly to restaurants or catering companies you admire and express your interest in working with them. A personal touch can go a long way!
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities waiting for talented Sous Chefs like you. Plus, it’s a great way to ensure your application gets seen by the right people.
We think you need these skills to ace Sous Chef in London
Some tips for your application 🫡
Show Off Your Experience: When you're writing your application, make sure to highlight your experience in high-volume environments. We want to see how you've handled busy kitchens and what you've done to ensure top-notch presentation and service.
Tailor Your Application: Don’t just send a generic application! Tailor it to the Sous Chef role at Convene. Mention specific skills or experiences that align with the job description, like menu planning or team management. It shows us you’re genuinely interested!
Be Clear and Concise: Keep your application clear and to the point. We appreciate well-structured applications that are easy to read. Use bullet points if necessary to break down your skills and experiences – it makes it easier for us to see what you bring to the table.
Apply Through Our Website: Make sure to apply through our website! It’s the best way for us to receive your application and ensures you’re considered for the role. Plus, it gives you a chance to explore more about our culinary team and what we stand for.
How to prepare for a job interview at Convene
✨Know Your Culinary Basics
Brush up on your culinary techniques and presentation skills. Be ready to discuss your experience in high-volume environments and how you ensure quality under pressure. This will show that you're not just a good cook, but also someone who can maintain standards in a busy kitchen.
✨Showcase Your Leadership Skills
As a Sous Chef, you'll need to step up in the Head Chef's absence. Prepare examples of how you've managed teams or handled conflicts in the kitchen. Highlight any training or development programmes you've implemented to show your commitment to team growth.
✨Understand the Business Side
Familiarise yourself with budgeting and cost control in a kitchen setting. Be prepared to discuss how you've managed food costs and maintained quality within budget constraints. This will demonstrate your ability to contribute to the financial health of the culinary team.
✨Emphasise Customer Service
Client satisfaction is key in this role. Think of instances where you've gone above and beyond for customers or how you've handled feedback. Showing that you prioritise client needs will set you apart as a candidate who understands the importance of service in catering.
