Sous Chef

Hamiltonboyd; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

A catering company in London is seeking a Sous Chef to support the Head Chef in kitchen management, menu design, and food quality assurance. The role includes assisting with supplier relations and ensuring adherence to health and safety regulations. Ideal for candidates with a passion for culinary creativity and a drive for operational excellence.

Qualifications

• Experience in assisting kitchen operations and menu planning.
• Knowledge of food hygiene and health & safety legislation.
• Ability to manage kitchen staff and coordinate suppliers.

Responsibilities

• Assist in kitchen management and menu design.
• Support cost control and ensure food quality standards.
• Supervise staff and maintain kitchen operations efficiently.

Skills

Kitchen management

Menu design

Supplier coordination

Food hygiene

Cost control

Job description

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8 Northumberland Avenue, London’s most central venue, is seeking a Sous Chef. The successful candidate will assist the Head Chef in kitchen management, purchasing, and supplier relations, as well as use their creative expertise to help design menus. They will be part of a dynamic team that plans and delivers over 150 events per year, including high-profile occasions for prestigious clients such as Sky, LinkedIn, Facebook, and Disney.

Job Purpose

• Assist in the implementation of organisational procedures and service methods to ensure a consistent, high-quality product while improving and developing menu options.
• Support the Head Chef in kitchen management, purchasing, and supplier coordination, while contributing creative input to menu design.
• Assist with effective cost control and profit management.
• Ensure adherence to all relevant food hygiene and health & safety legislation at all times.
• Support compliance with all company policies, procedures, and statutory requirements.
• Provide cover when the Head Chef is on annual leave.

Key Activities

• Participate in the planning, preparation, and production of a wide range of cuisine.
• Plan and cost menus as required.
• Achieve the agreed food GP target.
• Liaise with other departments to ensure strong relationships and clear communication.
• Provide direction, support, coaching, and supervision to kitchen staff.
• Maintain organisational procedures and service methods to ensure a consistent, high-quality product.
• Strictly adhere to all relevant food hygiene and health & safety legislation at all times.
• Regularly monitor and check food hygiene and health & safety standards to ensure full compliance.
• Maintain close control of stock levels, expenditure, and productivity.
• Oversee stock control and rotation, delegating responsibilities where appropriate.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Events Services

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