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SOUS CHEF – PRIVATE MEMBERS CLUB MONDAY TO FRIDAY, London
Client:
Platinum Recruitment Consultancy
Location:
London, United Kingdom
Job Category:
Other
EU work permit required:
Yes
Job Reference:
b2401f031f79
Job Views:
112
Posted:
11.04.2025
Expiry Date:
26.05.2025
Job Description:
What’s in it for you:
1. A competitive salary plus tronc and paid overtime
2. Working 4 days a week between Monday and Friday
3. Free meals on duty
4. A flexible work life balance
5. A fun, inclusive work environment
6. Ongoing training and development
7. Life cover
8. Health care
9. 4 weeks holiday (increasing with service) + Bank holidays
10. Additional holiday entitlement at Easter and Christmas
11. Workplace pension
Package:
1. Competitive salary of £40,000 to £42,000 plus benefits
2. Training and development opportunities
3. Great benefits
Why choose our Client?
This leading private members club is in the heart of Pall Mall, and this fantastic opportunity to join their team is pretty rare. Flexible working 40 hour week (either 4 x 10 hour or 5 x 8 hour days) with an amazing benefits package.
What’s involved?
1. Leads kitchen team in chef’s absence.
2. Provides guidance to junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating.
3. Oversees and organizes kitchen stock and ingredients.
4. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
5. Keeps cooking stations stocked, especially before and during prime operation hours.
6. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
7. Supervises all food preparation and presentation to ensure quality and restaurant standards.
8. Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
9. Verifies that food storage units all meet standards and are consistently well-managed.
10. Assists head chef with menu creation.
11. Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency, and staffing.
This role is based on 40 hours per week over 4 or 5 days, working some straight shifts. You will be managing and controlling a busy section within a kitchen brigade of over 15 chefs.
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