Hermolis and Co Ltd Hermolis is Europe's largest kosher food supplier catering for: * Airlines: A major supplier for kosher meals on flights globally. * Institutional Catering: Meals for hospitals, clinics, and care homes. * Retail: Sandwiches, wraps, and frozen meals available in supermarkets * Prestigious and corporate Clients: Private jets, Houses of Parlement, House of lords, Buckingham Palace, 5* hotels menu matching, cruises, Eurostar Vacancy – Sous Chef £45K We currently have an exciting vacancy for an experienced Hot kitchen SOUS CHEF to work alongside the Head chef and achieve daily targets of bulk cooking with a team of competent commis chefs. Hours of work: 7am to 4 pm Saturday the unit is closed The unit is open Monday to Sunday Subject to negotiated contract terms you will work 5 or 6 days per week Probation period 3 months Required Skills & Experience * Culinary Expertise: Significant experience in professional, high-volume kitchens (e.g., airline catering, banqueting, or central production units). * Kosher Knowledge: is desirable but not essential as we will provide guidance and on the job training in kosher food prep laws (such as the separation of meat and dairy) * Proven Qualification: Typically requires a Level 3 Diploma in Professional Cookery or equivalent experience. Core Responsibilities * Production: managing and preparing large-scale meal preparation for diverse sectors, including aviation, healthcare, freezer centres, and supermarkets. * Kashrus Compliance: Working under the constant supervision of a Rabbi to maintain food integrity, including the strict separation of meat and dairy products. * Health & Safety: Ensuring full compliance with HACCP (Food Safety) and COSHH regulations to maintain the facility's high sanitation standards. * Be mentored by the Head Chef: to shadow him and assist him in meeting daily targets in the hot kitchen and all other duties. Desirable attributes * Long-Term Career Goal: Demonstrating a desire for stability is highly valued * Hands-On Attitude: As a production-focused kitchen, senior and junior chefs alike are expected to be "not afraid to get their hands dirty" to ensure delivery deadlines are met. * Target-Driven Teamwork: The ability to work well as part of a team to achieve daily goals * Flexibility: "can-do" attitude and the ability to adapt to shifting production schedules