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- Tasks: Support the Head Chef and manage kitchen operations during exciting events.
- Company: Leading sports and events venue in vibrant London.
- Benefits: Earn £18.36 per hour plus holiday pay with flexible hours.
- Why this job: Join a dynamic team and showcase your culinary skills at high-profile events.
- Qualifications: Experience in high-volume catering and a Level 2 Food Safety certificate required.
- Other info: Flexible availability needed, including evenings and weekends.
The predicted salary is between 18 - 22 £ per hour.
A leading sports and events venue in London is seeking a skilled Casual Sous Chef to join its kitchen team on a flexible contract.
Responsibilities include:
- Supporting the Head Chef
- Managing kitchen operations during events
- Ensuring high standards of food safety
The ideal candidate will have experience in high volume catering and a Level 2 Food Safety and Hygiene certificate. This role requires flexible availability including evenings and weekends, offering £18.36 per hour plus holiday pay.
Event Kitchen Sous Chef - Flexible Hours, High-Volume in London employer: Oak View Group
Contact Detail:
Oak View Group Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Event Kitchen Sous Chef - Flexible Hours, High-Volume in London
✨Tip Number 1
Network like a pro! Reach out to your connections in the culinary world, especially those who have worked in high-volume settings. They might know about openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, bring a portfolio of your best dishes or even a video showcasing your cooking techniques. This can really impress during interviews and set you apart from other candidates.
✨Tip Number 3
Be flexible and ready to adapt! Since this role requires availability during evenings and weekends, make sure to highlight your willingness to work those hours. It shows you're committed and ready to jump in when needed.
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities, and applying directly can give you an edge. Plus, it’s super easy to keep track of your applications and updates.
We think you need these skills to ace Event Kitchen Sous Chef - Flexible Hours, High-Volume in London
Some tips for your application 🫡
Show Off Your Experience: Make sure to highlight your experience in high-volume catering. We want to see how you've managed busy kitchens before, so share specific examples that showcase your skills!
Food Safety Matters: Since a Level 2 Food Safety and Hygiene certificate is a must, don’t forget to mention it in your application. We’re all about keeping things safe and clean in the kitchen!
Flexibility is Key: This role requires flexible hours, so let us know about your availability. If you can work evenings and weekends, make that clear in your application – we love a team player!
Apply Through Our Website: We encourage you to apply through our website for a smoother process. It’s the best way for us to receive your application and get you on board with our amazing kitchen team!
How to prepare for a job interview at Oak View Group
✨Know Your Culinary Basics
Brush up on your culinary skills and knowledge, especially around high-volume catering. Be ready to discuss your experience with managing kitchen operations during events and how you ensure food safety standards are met.
✨Show Your Flexibility
Since the role requires flexible hours, be prepared to talk about your availability. Highlight any previous experiences where you adapted to changing schedules or worked during evenings and weekends.
✨Demonstrate Team Spirit
As a Sous Chef, you'll be supporting the Head Chef and working closely with the kitchen team. Share examples of how you've collaborated with others in a fast-paced environment and how you handle pressure during busy events.
✨Bring Your Food Safety Knowledge
Make sure to mention your Level 2 Food Safety and Hygiene certificate. Discuss how you implement food safety practices in the kitchen and any specific protocols you follow to maintain high standards.
