Job Description

Sous Chef, London (SE1 1GA)

Please note: The candidate must currently reside in the UK and be able to work in the UK without sponsorship.



We're looking for a full-time Sous Chef to join Convene || etc.venues by Convene's prestigious culinary team at our Prospero Housein London

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This position requires experience in high-volume environments with a focus on presentation and conference-style catering.



As a pivotal part of the Convene culinary team, you'll assist and deputise for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget.

What You'll Do:

Food Preparation

To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods Assist the chef with the planning and costing of all menus as required To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef To prepare and assist at special functions which may fall outside normal working hours

Management of Staff

In the head chefs absence assist the general manager with the recruitment of kitchen team members Assist the head chef in effectively managing all members of the back of house food service team on a day to day basis, implementing training and development programmes In the head chefs absence to have weekly team meetings to discuss past and future week and any operational and staffing issues In the head chefs absence manage any performance management issues with the team and after consultation with the general manager take appropriate action In the head chefs absence prepare the weekly staff rota & fill out timesheets To ensure high standards of appearance are maintained within the catering department

Operational and Customer Service

In the head chefs absence order any food and beverages needed to ensure the smooth running of the day to day running of the Food and beverage department In the head chefs absence liaise with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a de-brief takes place before each daily service and portion control is monitored To ensure any client requests and comments are responded to promptly and reported to the head chef To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded To liaise in advance with the events team in the head chef's absence to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events To conduct in the head chef absence quality and standards checks each morning around the catering area To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded To ensure a high level of service from the food service team at all times

Financial

To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and sending to accounts for processing To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis To ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department In the head chefs absence control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are preauthorised by the General Manager

Health & Safety

To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times To ensure a high standard of personal cleanliness and hygiene to comply with etc venues and statutory regulations To wear the correct standard of dress or uniform at all times To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors. To ensure that stores and other areas of potential loss are secured at all times To report any loss immediately to the General Manager To ensure that all regulations pertaining COSSH and HACCP are adhered to at all times by all the F & B team To assist the head chef in the writing & implementation of Risk Assessments in all F & B areas

What We Look For:

Regular maintenance checks within the catering outlets and promptly report maintenance problems Attend the bi monthly food etc meetings and contribute to the completion of any projects undertaken To carry out any reasonable management requests including duty management shifts To build good working relationship with all other areas of the venue team To support the venue team including assisting with client events that may fall outside of normal working hours and weekends Attend any company events as requested by the senior management team * Attend any training courses as requested