Sous Chef

£25,000 - £30,000 yearly
  • The Fine Cheese co Ltd
  • Motcomb Street, London, UK
  • Jun 18, 2019
Full-time Kitchen/BoH: Sous Chef

About us

The Fine Cheese Co. Belgravia is our first London cheese shop venture. Located in Motcomb Street, Belgravia, we sell 110 artisan European cheeses. Our charcuterie is some of Europe's finest and it's all directly imported by us, and freshly cut to order on a vintage Avery Berkel slicer.

À Table, our dining experience, offers the best from the cheese shop and much more. There are cheese and charcuterie plates of course, but we also have starters, salads and plats du jour that are all prepared and cooked by our skilled chefs.

 

Role description

Working alongside the Head Chef and leading the kitchen in absence, the Sous Chef will prepare and cook food to order, make recommendations for menu changes and provide customer excellence at all times.

Responsibilities

  • Manage and coordinate the effective running of the Kitchen in the absence of the Head chef
  •  Direct and manage the preparation of and assembling the menu
  • Recommend menu items in agreement with the company director, plan and price menu items once approved in conjunction with Head chef
  • Routine Stock Control; to keep all paperwork relevant to the supply of incoming goods, and to reconcile the delivery of goods
  • Complete regular stock-take
  • Ensuring the kitchen is maintained to high standard
  • Assist with kitchen deep-clean regularly
  • Comply with all food hygiene policies and rules at all times
  • Maintain high standards during your shift and ensuring the kitchen, prep and stock areas are clean and presentable at all times
  • Maintain good communication with the production unit in Bath and Retail Team Lead to ensure a good supply of all goods and stock is maintained with little wastage
  • Build relationships with colleagues to create positive relationships and good communications with Shop and Cafe staff, so as to ensure that the highest standards of customer service, food presentation and quality are maintained
  • Carry out duties and use of Machinery according to procedures

Ideal candidate

A confident and capable Sous Chef, or Chef de partie seeking next challenge in their career.

Desired experience/skills

  • Previous experience of leadership and managerial skills. The sous chef oversees the kitchen when the head chef is away, he/she will work closely with others and have the confidence to assign tasks
  • Have at least four years work experience in a commercial kitchen (sous/chef de partie level
  • Have experience  of checking food stocks and inventor
  • Have demonstrable experience of their ability to follow health and safety in the workplace
  • Writing menus- while writing menus is usually the responsibility of the Head Chef, the appointed sous chef must have the ability to  assist in creating new menus
  • Ability to confidently fix problems in the kitchen
  • Ability to work under pressure

Perks, incentives or benefits offered

  • 40 Hours per week only
  • 5 days on 2 days off, floating rota
  • 10% staff discount