Odyssey Dining's production kitchen in London as a Junior Sous Chef. This role offers a salary range of £40,000 to £42,000 for a 48-hour working week. You will be essential in maintaining the luxury standards of this high-end, chef-led catering business serving the private aviation sector.
----------------------------------- Core Responsibilities
1. Culinary Production & Quality
* Support the Sous Chef and Head Chef in producing luxury dishes to exact specifications, ensuring exceptional taste, consistency, and visual presentation.
* Ensure all preparations align fully with luxury brand expectations and the standards required for private aviation catering.
* Prepare bespoke dishes or adjustments for VIP client orders, including tailored dietary requirements and last-minute requests.
* Monitor ingredient quality, participate in stock rotation, and report shortages or quality concerns promptly.
2. Kitchen Management & Operations
* Oversee and coordinate production tasks across assigned sections, ensuring smooth workflow throughout the day.
* Ensure all mise en place is prepared with outstanding attention to detail and ready within required timelines.
* Step in to oversee daily kitchen operations in the absence of the Sous Chef, maintaining discipline, organisation, and quality control.
* Help foster a collaborative, calm, and efficient working environment.
3. Compliance & Logistics
* Ensure all dishes are labelled, stored, and packaged with precision for safe transit and premium onboard presentation.
* Maintain strict adherence to food safety, hygiene, and HACCP procedures, with a strong focus on traceability and correct handling.
* Provide guidance and training to junior chefs, ensuring production standards are consistently met.