Sous Chef Required for Gastro/Brew Pub in E1

Work with the Head Chef -. 2 CDP - K.P. White Hart. E1 - Permanent.
Sous Chef must be able to hold  service and control kitchen team when on duty.
Probation period is usually 1 month. If candidate is able to fulfil duties full salary will be paid before end of probationary period.

Accommodation may be available above the pub. The accommodation is for a single person only and is in a shared staff flat. The rent does reflect this and that you are an employee, if required will be discussed on interview. Any rent will be charged separately and is not part of any salary offers.

About the White Hart

We began brewing beneath the Pub four years ago.The Micro brewery has since outgrown the cellars and we now Brew out in East London. We love to produce great Beers and serve home cooked fresh food produced on site.

The White Hart has become has become a very popular Micro Brew Pub, serving its customers with great Beers and freshly cooked food.

At the White Hart we can offer you the opportunity to work in a creative environment.We prepare the majority of food from scratch.

This is a permanent role with a minimum of 40 hours a week over 5 days. Double Shifts are from 9.00am – 3.00pm / 5.00pm – 10.30pm or single shifts from 9.00am-4.00pm -or 4.00pm-11.00pm (with reasonable variations as required).

Your Responsibilities

Assisting with daily and responsible for managing the kitchen area in the Head Chef’s absence, including the implementation of our food hygiene and health and safety policy and the supervision and development of staff, including Front of House where appropriate, and remaining until the end of the shift.
Managing the cleaning and organisation of kitchen, prep, delivery, BOH, fridges and stockholding areas and that all food is stored appropriately.
Ensuring the kitchen is ready and set for and throughout service, that food is sent in good time and effectively communicating daily with the management team any availability issues, including having the menu ready on time.
Maintaining genuine excellence as the standard, working with recipes in the and adding to these with the Head chef, ensuring all food prepared is done so to recipe to maintain the style of food, also including the listing of all allergens and adhering to Soil Association guidelines.
Ordering and Stock Take duties including maintaining an up to date market and stock list.
Supervising food deliveries, their checking, recording, decanting and safe storage (and returning or reporting).
Enforcing practice of stock rotation, control and labelling of food as a daily standard, to ensure our compliance with food safety regulations.
Skills and experience
Professional catering experience at supervisory level in a similar establishment is essential. You need to work well both independently and under pressure, be calm, measured and able to find solutions to problems and think strategically.You must be flexible with your working hours, availability is essential at evenings and weekends.

Salary

As outlined above but will be discussed on interview, but as an independent business we are very flexible regarding salaries. There is an option of accommodation above the pub.

Job Type: Full-time

Application Questions

Must be entitled to work in the UK.
How many years of Chef experience do you have?
How many years of Kitchen experience do you have?
Have you completed the following level of education: Diploma?
Do you have the following licence or certification: Food Hygiene?
Do you have the following licence or certification: Health and Safety?