Greycoat Lumleys' client, a lovely corporate company based in London, are looking for a Sous Chef foran ongoing basis.

Location: East London

Hours/Days:Normal service is from 9-5, Monday through Friday, but will periodically include early opens or late closes, and a very occasional weekend. Schedules will be coordinated accordingly.

Salary & Benefits: £24.00 per hour. Holiday pay (accrue holiday pay for every hour you work, including evenings & weekends) Auto enrolment into Pension scheme. Tax and National Insurance paid for

Role Description:

The Sous Chef is responsible for the production of all savoury-related and some pastry product that stems from the kitchen. Together with the Chef de Partie and Pastry Sous Chef, the Sous Chef will help to create and deliver exciting culinary experiences. The Sous Chef will also help maintain a clean, organised work environment that adheres to all safety and food handling requirements. The Sous Chef reports to the account manager.

Your Impact (Success):

Success in this role will be measured by your ability to: deliver world-class service to guests and employees; partner internally with other culinary team members, events teams, facility teams, internal business units, and partner organisations. Contribute to an energetic, engaging, and upbeat work environment, maintaining a healthy work/life balance.

Sous Chef Job Duties:

Leads kitchen team in chef's absence
Guides junior kitchen staff members, including, but not limited to, line cooking, food preparation, food safety and dish plating
Oversees and organises kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and managebudgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Collaborates with head chef with menu creation
Coordinates with kitchen team on supply ordering, budget, and kitchen efficiency and staffing
Assists in creating memorable food experiences
Adhere with local food and safety regulations
Collaborate with Front of House team to co-create and deliver events with smooth and clear communication

Sous Chef Skills and Qualifications:

Minimum 5 years restaurant experience
Ability to manage people in a respectful manner
Extensive knowledge of food safety and food handling requirements
Extensive food and restaurant industry knowledge
Strong organizational skills
Flexibility along with the ability to work within tight timelines when situations pivot
Attention to detail
Ability to work in a clean and efficient manner
Strong verbal and written communication skills
Guest relations skills
Must be able to work standing up for hours ata time
Must be able to lift 50 pounds and carry it at least20 feet
Must be able to work in hot and cold conditions

Working as temporary staff for Greycoat Lumleys, you will be supported from the initial registration through to the completion of your weekly booking by the consultant. You will be paid on a bi-weekly basis, directly by us and we will also let you know how much holiday pay you are entitled to.