Sous Chef

Job overview

This role is based at a prestigious hospital, in the London area. Business is open Monday to Sunday, including evenings. You will be working in a team of 50 to provide staff & patient ward dining and hospitality services for our client over the restaurant and meeting rooms. We offer a range of catering services including tea & coffee, breakfast, lunches, canapés events and drinks receptions.

Main duties of the job

• To manage a section within the kitchen to the standards set by the Head Chef.
• To prepare all food to the highest standard.
• To produce food in a timely fashion to ensure smooth service to the customers.
• To ensure that all appropriate ingredients are available for the menus being prepared and where necessary identify shortages and instigate action to source ingredients.
• To assist in menu planning.
• To assist in weekly and monthly stock-takes as directed.
• To assist in the costing of dishes and menus and work to deliver the GP in the related site.
• To ensure all food is labelled and dated in fridges and freezers.
• To understand and comply with statutory health, hygiene and safety, quality standards including COSHH and HACCP ensuring all tasks are carried out in accordance these standards.
• To maintain a professional and friendly image with the client and customers at the relevant site.
• Work effectively with all colleagues to ensure excellent customer service.

Detailed job description and main responsibilities

The full job description provides an overview of the key tasks and responsibilities of the role, and the person specification outlines the qualifications, skills, experience, and knowledge required. For both documents please view the attachment/s below.