Private residence - Sous Chef – Live-out - London
Our client, a prestigious private residence is looking for an experienced Sous Chef to support the Head Chef in managing the daily food operations. This includes the preparation and presentation of high-standard meals for the principal residents, their guests, and staff. The role requires professionalism, discretion, and a commitment to excellence, reflecting the high-profile nature of the residence.
Detailed Duties:
1. Work collaboratively with the Head Chef, residence staff, and others to plan, prepare, and present meals.
2. Ensure all food is prepared to the highest standard, accommodating dietary preferences and allergies.
3. Maintain hygienic and well-organised kitchen spaces.
4. Oversee food stock rotation, ordering, and storage.
5. Act as the Head Chef during absences, taking charge of kitchen operations.
6. Participate in menu planning and contribute creative culinary ideas.
7. Support training and scheduling of kitchen team members.
8. Maintain financial records related to food purchases and petty cash.
9. Adhere strictly to health and safety legislation and protocols.
10. Occasionally assist with culinary operations at other related properties.
11. Remain available for additional tasks as required.
Position Elements:
12. Supervision Received: Works under general guidance from the Head Chef and minimal supervision from the House Manager.
13. Judgment & Decision-Making: Independent daily decision-making in line with kitchen operations.
14. Authority: Operates with delegated authority in managing the kitchen.
15. Contacts: Maintains close liaison with residence managers, colleagues, and suppliers.
16. Supervision Exercised: Manages 2 full-time kitchen staff, and up to 10 part-time staff during events.
17. Learning Curve: Full proficiency expected within 3 months.
Qualifications:
Education:
18. Essential: Secondary education and a certified catering diploma (e.g., City & Guilds Level 3 NVQ).
19. Desired: Apprenticeship in catering, teaching/training qualifications, First Aid, Health & Safety, Food Hygiene certifications.
Experience:
20. Essential: Minimum 5 years in high-quality hotel/restaurant/private kitchen.
21. Desired: 4+ years in a senior chef role in similar environments.
Training:
22. Required: On-the-job trainer's course, First Aid, Health & Safety, Food Hygiene, and Allergen training.
Knowledge:
23. Essential: Expertise in fine dining preparation, presentation, and service.
24. Desired: Experience in formal private/domestic service environments.
Skills:
25. Strong interpersonal and leadership skills.
26. Ability to manage pressure during high-demand periods.
27. High standards of hygiene, dress, and conduct.
28. Discretion and professionalism in all matters.
29. Desired: Basic bookkeeping, and familiarity with Microsoft Word & Excel.