Our client, a prestigious and award winning private day school in West London, is seeking a skilled Sous Chef for an immediate start. This is an active, hands-on role and the ideal candidate will have a passion for excellent food and a genuine interest in working as part of a team. He / she will be flexible, calm, well-organised, self-motivated, able to calmly and effectively manage and motivate people. The successful candidate will be reporting to and working alongside the Executive Head Chef as second in charge of the kitchen.
The school works from set weekly menus which the Sous Chef will have input on and serves a range of dishes from multiple counters on a daily basis. All 800+ pupils and 250+ staff eat at the school daily and so service time is busy and fast paced, there are also occasional evening events for which the kitchen prepares and serves food for. 80-90% of all food served at the school is made with fresh ingredients, so a passion for this style of cooking is a must.
Core hours are 7.00am to 4.00pm Monday to Friday during term time and including prep days, inset days, entrance exam days etc (36 weeks). During the school holiday periods (16 weeks), hours worked will be 8.00am to 2.30pm.
This role would suit a Junior Sous ready to take the next step into a more responsible role, an established Sous Chef looking for a new challenge or a Head Chef looking for a change of pace and better work life balance.
BENEFITS:
- 25 days annual leave plus Bank Holidays – to be taken ONLY during school holidays
- Free lunch, tea and coffee
- Contributory pension scheme
- Competitive salary - depending on experience
ROLE REQUIREMENTS:
- Significant experience (2/3 years) as a Sous Chef or Head Chef required – not necessarily in a school - with evidence of leadership experience
- A recognised Chef / cooking qualification, together with a good all-round education
- Food safety / hygiene qualification – preferably to advanced level
- The ability to work as an effective team leader
- Excellent time management skills
- Fully conversant and experienced in stock control and food ordering requirements
- Excellent spoken and written English
- Proven administrative competence and ability to use Microsoft office packages
KEY RESPONSIBILITIES:
- Leading the kitchen team in the daily operation and supervising food preparation and presentation
- Implementing and enforcing strict compliance with all HACCP and COSHH regulations and requirements, ensuring health, safety and hygiene requirements are enforced in the department
- Overseeing and monitoring stock levels, ensuring sufficient stock for the menu requirements and FIFO stock rotation is always observed
- Keeping accurate food records to ensure budgetary compliance, sufficient food for service and minimum food waste
- Assisting the Executive Head Chef with ideas for menu cycle compilation
- Liaising and coordinating with the front of house team (Catering Manager) to ensure that menu cards are correctly presented (eg with accurate allergen information) and that lunch service runs smoothly
If this seems like the role please click apply now or give us a call on and ask for Sophie