Sous Chef

The Honourable Society Of The Middle Temple ,
London, Greater London
More Details
Salary: From £30,000 to £32,000 per annum Private Medical Care, 12% Pension, F

Overview

Sous Chef Tenure: Permanent after successful 6 month probation period Hours: 45 hour week Monday to Sunday rota system or as per reasonably required. Steeped in history, Middle Temple is one of the four Inns of Court and a professional membership organisation responsible for the training and qualification of barristers. It also manages a large heritage estate in central London from which barristers practice. The Catering Department provides all catering requirements to a wide range of events from canape receptions, themed buffets and food stations to formal fine dining. Catering anywhere from 20 to 300 guests you will be part of a dedicated team that strives for excellence. We use some of the finest ingredients, sourced locally to create seasonal menus with an emphasis on simplicity of flavour and solid technique. Key components of this varied role will be managing a section of a vibrant and busy kitchen, supporting the events team in the execution and delivery of key annual events and initiatives; and the opportunity to be creative whilst liaising with the Head Chef to develop new dishes and menus. Previous work experience in a high volume, high quality establishment such as a 4 or 5 star hotel, corporate contract catering or a members club is essential. You will be a natural collaborator with well-developed interpersonal skills and the ability to communicate clearly and fluently with people of all levels. The successful candidate will be a team player yet capable of working independently and juggling an ever-changing workload. About the Events Department The Catering & Events Department provides al food services including lunch for members of the Inn and pre-booked groups in Hall as well as internal and external events within the Inn and its grounds. The department is also responsible for the delivery of the catering requirements for qualifying sessions and for ensuring that the needs of the fully serviced meeting rooms including refreshments and catering are dealt with at all times. You will be part of a growing and dedicated team of chefs to deliver lunches, receptions and banquet dinners for functions ranging from 20-500 people. The deadline for applications is Monday 24 February 2020. Overview of duties 1. Supervise the kitchen in a professional, cost effective and driven manner and maintain consistency at all times. 2. Deputise all responsibilities accordingly in the absence of the Head Chef reporting in to the Executive Chef. 3. Liaise with the Head Chef and be fully involved and innovative in the production of new menus for banqueting and events. 4. Ensure dishes are cooked, prepared and served or plated to the highest standards possible on a consistent basis. 5. Adhering to the highest levels of food hygiene and preparation. 6. Provide training and development for department staff in kitchen procedures. Ensure all temporary staff who work within the kitchen have everything they need and understand what is expected of them. 7. Check incoming goods and deliveries ensuring correct quantities and quality and stored in the right conditions. 8. Monitoring portion control and waste control to maintain profit margins. 9. Assist the Head Chef with the preparation and administration of stock ordering and financial costings and targets. 10. Assist the Head Chef with performance reviews as per the Inn’s HR policy and manage performance of all kitchen staff to achieve the highest level of productivity. 11. Working with the Head Chef and other senior managers to develop new dishes and menus. 12. Liaise with the operations team where necessary in the planning and delivery of events. 13. To be involved in the setting of service and quality standards and to monitor and strive for the achievement of those standards. 14. Take prompt action to resolve any complaints or problems, in accordance with Inn policy/processes. 15. To lead the team by example. 16. Have experience and knowledge in monitoring and upholding of Environmental and Health and Safety legislation and HACCP systems as well as a sound knowledge of new legislation such as the Allergy legislation. 17. Undertake necessary food checks and probing in accordance with the relevant food hygiene and safety standards. 18. Ensure that all kitchen staff are appropriately trained and understand their responsibilities and legal requirements 19. Ensure that the standards of hygiene and cleanliness throughout the kitchen meet Inn policy and our legal requirements. 20. Ensure all policies, procedures and guidelines are carefully adhered to. 21. Raise any concerns about food safety or hygiene to the Head Chef as appropriate. This job was originally posted as www.caterer.com/job/89781625

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