Junior Sous Chef

CH&Co Group
European Bank for Reconstruction and Development
12 Apr 2019
09 May 2019
Job Function
Contract Type
Full Time

We are CH&CO, a group of chefs, nutritionists and people pleasers with a shared passion for food that fuels emotional positivity as well as physical wellbeing. In a world where what we consume is becoming ever faster and more disposable, we’re proud to take a more thoughtful, mindful approach to the food experiences we source, prepare and present.

Job specification:

A great opportunity has arisen for a Junior Sous Chef.

Responsible for assisting the Senior Chef in preparation of all foods. Maintenance and cleaning of the kitchen unit in accordance with company standards and statutory regulations.

Ready to take control of the kitchen in the absence of the Sous Chef

To lead the kitchen team of 10 in day to day running of the kitchen and run the pass during the service

A perfect candidate should have great attention to detail,be innovative and have high standards at all times when cooking and presenting Modern European menu.

It would be ideal if the candidate has banqueting or high end fine dining experience as the department also has Executive Dining room cooking a-la carte fine dining dishes for high profile guests and assit the Senior Sous Chef with the preparation and cooking of the dishes during the peak times of the business.

Whilst the role is very hands on, we also incourage innovation and creativity, so this is perfect for someone who is self motivated foodie, trendy and proud of the food that they cook as the menus change daily in the main restaurant and weekly in the Executive Dining room.

  • To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customers.
  • To ensure that all dishes are presented to the highest standard in terms of colour, content, balance, freshness and flavour
  • To ensure all employees in your direct control adhere to the correct standards of dress and appearance as set out in Operational Standards
  • To ensure through effective communication, that all unit employees are aware of desserts and correct price is charged
  • To follow cost of all menus in accordance with the budget, record daily wastage and quantities sold.