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Sous Chef Required in London

Posted: 35 days ago
Place: East Dulwich



Sous Chef
East Dulwich
Pecham rye Station

About Us:
The Clock House is a wonderful locals pub, situated in East Dulwich, on the edge of the Peckham Rye. The pub spans over two floors, with a chic and quirky cocktail and craft Beers bar called Blakes that is hidden behind the bookshelf on the first floor. Our food concept is "The very best of British' with a seasonal menu that changes every month. The personal touch in service makes us stand out from the rest of the pubs in and about the area. We are a small team of fun and friendly people, and can offer an amazing place to work with great opportunities of progress.
What we offer our Sous Chefs;
- Alongside your Head Chef – autonomy to create your own menu’s and specials.
- Up to £12 per annum
- 28 Days holiday per year
- Average working hours will be 48 hours per week.
- 20% Discount in all Young’s and Geronimo pubs and hotels.
- Access to our Apprenticeship Scheme, development programs and Chef Academy.

What we look for in a Sous Chef;
We are looking for an existing Sous Chef or Senior CDP looking for their next step, who considers themselves as a natural leader with a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Sous Chef you will:
- Have experience championing excellent service through quality food.
- Demonstrate a passion for leading and developing a team.
- Be an active hands-on Chef with excellent communication skills.
- Be responsible and able to manage the kitchen staff Rota, training and all health and safety effectively at all times.
- Working alongside your Head Chef you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both General Practitioner and labour.
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.

‘Thanks for your interest in working with Youngs’
“We believe in developing our people to delight our customers”

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