Sous Chef - Kaspar's and Banquets

Sous Chef - Kaspar's, Banquets and Simpson's In The Strand:

As a Sous Chef your role is to assist the Chef de Cuisine to plan and direct the activities within the kitchen.

Your day-to-day duties may involve:
• Lead and develop the Banqueting Kitchen team
• Food Preparation
• Plating Food
• Maintaining the cleanliness of the kitchen
• planning staff rotas
• developing the menu

The sous chef is a key figure in ensuring the kitchen is working efficiently. As a sous chef you will help the chef de cuisine lead and motivate the kitchen team, ensuring that all dishes are prepared, cooked and presented to high standards. You will ensure that the food is of the highest quality and that regular temperature checks are carried out. The sous chef will also work with the head chef to create menus and liaise with the sommelier who will create an accompanying drinks menu.

As a sous chef you are responsible for training your staff and making sure they are aware of the current menu. You will encourage them to use efficient food preparation techniques that will enable a quick production of dishes at the restaurant. It is your responsibility to maintain health and hygiene standards in the kitchen and check that the team members are doing the same.

We Offer:

• Competitive Salary
• 31 paid holidays per annum inclusive of bank holidays
• Complimentary meals on duty
• Uniform
• Dry cleaning
• Excellent training including career growth opportunities
• Fantastic employee dining discounts within outlets
• Destination rates with Fairmont, Swissôtel and Raffles
• Season Ticket Loan
• Colleague Gym

Sous Chef - Kaspar's, Banquets and Simpson's In The Strand:

As a Sous Chef your role is to assist the Chef de Cuisine to plan and direct the activities within the kitchen.

Your day-to-day duties may involve:
• Lead and develop the Banqueting Kitchen team
• Food Preparation
• Plating Food
• Maintaining the cleanliness of the kitchen
• planning staff rotas
• developing the menu

The sous chef is a key figure in ensuring the kitchen is working efficiently. As a sous chef you will help the chef de cuisine lead and motivate the kitchen team, ensuring that all dishes are prepared, cooked and presented to high standards. You will ensure that the food is of the highest quality and that regular temperature checks are carried out. The sous chef will also work with the head chef to create menus and liaise with the sommelier who will create an accompanying drinks menu.

As a sous chef you are responsible for training your staff and making sure they are aware of the current menu. You will encourage them to use efficient food preparation techniques that will enable a quick production of dishes at the restaurant. It is your responsibility to maintain health and hygiene standards in the kitchen and check that the team members are doing the same.

We Offer:

• Competitive Salary
• 31 paid holidays per annum inclusive of bank holidays
• Complimentary meals on duty
• Uniform
• Dry cleaning
• Excellent training including career growth opportunities
• Fantastic employee dining discounts within outlets
• Destination rates with Fairmont, Swissôtel and Raffles
• Season Ticket Loan
• Colleague Gym