Sous Chef (Monday to Friday)
Sous Chef (Monday to Friday)
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
Salary: 35000 plus service charge and overtime
Hours: 40 hours (Monday to Friday)
Key Responsibilities:
- To deputise and run the Pegasus kitchen in the Senior Sous Chef absence.
- To support the whole department of all elements for breakfast and a la carte lunch and dinner.
- To provide guidance to junior chefs from the main kitchen including preparation cooking and tastings of the core menu dishes.
- Oversee and organise stock and ingredients.
- To manage food and production levels by keeping a record of waste stock holding and raise any food cost concerns.
- To assist with future menu creations.
Qualifications :
- Formal culinary training
- At least 2 years kitchen experience as Senior CDP or Junior Sous Chef
- Previous restaurant experience
- Level 2 Food Safety Management
- Highly developed attention to detail
- Ability to work under pressure
- Strong organisational skills
- Great team player
Additional Information :
We are the oldest caterer in the UK having been founded in 1847 working with us will give you an opportunity to be part of some of Londons most prestigious events gaining insights and mentoring from skilled and experienced colleagues as well as getting a chance to be part of a storied legacy in the hospitality industry.
A career at Searcys means you are part of something special we are an employer with a rich history and an established reputation which will provide you with an enormous sense of pride and belonging.
To find out more on the rich history of Searcys please visit our website at
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
