We are seeking a highly motivated and skilled Sous Chef to join our dynamic culinary team serving our upstairs Members’ Club and ground floor Bistro. The Sous Chef will play a crucial role in the daily operations of the kitchen, supporting the Head Chef in all aspects of food preparation, kitchen management, and team leadership. The ideal candidate will be a creative and dedicated individual with a passion for delivering memorable dining experiences.
Responsibilities
* Assist the Head Chef in planning, organising, and directing food preparation and cooking activities.
* Provide guidance, training, and mentorship to junior kitchen staff to develop their culinary skills and knowledge.
* Implement and adhere to standard operating procedures (SOPs) and quality control measures.
* Prepare and cook a variety of dishes according to established recipes and standards, ensuring consistency in taste, presentation, and quality.
* Ensure proper handling and storage of all food items in accordance with health and safety regulations.
* Monitor and maintain inventory levels of food and kitchen supplies, and assist with ordering as needed.
* Foster a positive and collaborative work environment, promoting teamwork and effective communication.
* Ensure all kitchen staff adhere to health and safety regulations, including food hygiene and personal hygiene standards.
* Ensure timely and efficient food service during peak hours.
* Collaborate effectively with front‑of‑house staff to ensure seamless service.
Qualifications
* A sufficient amount of experience as a Sous Chef or strong Junior Sous experience.
* Relevant food safety certifications (e.g., Level 3 Food Hygiene Certificate) are required.
* Excellent knife skills and a keen eye for detail in food presentation.
* Solid understanding of food safety and hygiene regulations (e.g., HACCP).
* Demonstrated ability to lead and motivate a team.
* Excellent organizational, time‑management, and problem‑solving skills.
* Strong communication and interpersonal skills.
* A supportive and clear leadership style to mentor and manage junior chefs in a supportive environment.
* A strong ability to work under pressure in a fast‑paced environment.
* The ability to attend and undertake all required training.
* Confident communication skills.
* Understanding of various cooking methods, ingredients, equipment, and procedures.
* Minimum of two years experience as a Sous Chef (required).
* Must be able to commute or relocate to Barnes SW13 9HL; reliable commute or plan to relocate before starting work (required).
Benefits
* Staff cinema screenings and free cinema tickets.
* Discounted dining.
* Employee Assistance Program and extra perks through Hospitality Action.
* 28 days holiday.
* Career progression.
* Employee discount.
* Referral programme.
* Additional perks such as Cycle to Work.
Job Type: Full‑time, Permanent
Pay: £38,500 – £42,000 per year
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