Sous Chef, London (SE1 1GA)

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

Were looking for a full-time Sous Chef to join Convene || etc.venues by Convenes prestigious culinary team at our Prospero House in London. This position requires experience in high-volume environments with a focus on presentation & conference-style catering.

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

What Youll Do:

Food Preparation

• To ensure the prompt service of all meals & services at the required times to the companies standards & 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, & be available at service periods
• Assist the chef with the planning & costing of all menus as required
• To ensure that the methods of preparation & presentation comply with the current recognised catering standards under the guidance of the Head Chef 
• To prepare & 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 & development programmes
• In the head chefs absence to have weekly team meetings to discuss past & future week & any operational & staffing issues
• In the head chefs absence manage any performance management issues with the team & 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 & Customer Service 

• In the head chefs absence order any food & beverages needed to ensure the smooth running of the day to day running of the Food & 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 & beverage department
• In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content & explanation, ensuring that a de-brief takes place before each daily service & portion control is monitored
• To ensure any client requests & comments are responded to promptly & reported to the head chef
• To assist the head chef with serving on hot counters to ensure that the catering standards are met & are running in accordance with the booking schedule & all clients requirements are met & exceeded
• To liaise in advance with the events team in the head chefs absence to determine the forthcoming weeks events, numbers & specific catering & operational requirements to support the smooth running of all events
• To conduct in the head chef absence quality & standards checks each morning around the catering area
• To have presence in all restaurant areas to ensure that the catering standards are met & are running in accordance with the booking schedule & all clients requirements are met & 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 & business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food & beverage expenses are kept in line with the budget & flexed for forecast, whilst maintaining a consistently high quality product & standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet & 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 & reconciliation takes place on a weekly basis
• To ensure stock levels are maintained to an adequate standard to support the needs of the department & venue at all times
• In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock & purchasing for the Food & Beverage department
• In the head chefs absence control the staff budget for temporary staff within the back of house food services team & ensure all overtime payments are preauthorised by the General Manager

Health & Safety

• To ensure all etc venues & statutory regulations pertaining to health, safety & fire are adhered to at all times
• To ensure a high standard of personal cleanliness & hygiene to comply with etc venues & statutory regulations
• To wear the correct standard of dress or uniform at all times
• To ensure that the kitchen & bistro is well maintained & that all food hygiene & health & safety requirements are adhered to in these areas
• To ensure that the company & statutory regulations pertaining to safety & hygiene operations of the kitchen & ancillary areas are adhered to by all members of staff & visitors.
• To ensure that stores & 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 & 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 & promptly report maintenance problems
• Attend the bi monthly food etc meetings & 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 & weekends 
• Attend any company events as requested by the senior management team
• Attend any training courses as requested