Sous Chef - In House Catering and Events Studio - M-F - W London GBP26,000Our client is seeking a Sous chef who is creative and on trend for their in house studios and events catering based in West London The role will mainly be based around Mon-Fri but with Weekends as required within the business with the expected hours calculated as an average of 56 per week, totaled up on a monthly basis.The Style* On trend London dining. Ottolenghi style service. Local suppliers, seasonal, family-oriented, sustainable. Healthy and fresh* Food served to the studios may sit a bit so is designed to be served warm or at room temperature and is usually served on platters rather than plated* Lots of vegetarian clients and with a variety of dietary requirements so the Head chef will need to be flexible and creative in this department* A Head chef who will be on the pulse of food trends and who will incorporate these into the menu* The Head chef will set weekly menus that can swap and change all the time. They have regular clients and it is important that they are being served new dishes each time they come to the studios* Seeking an adventurous Head chef who has an instinctive desire to evolve and change the menu to keep it really exciting* The evening events deliver a slightly more refined menu which can be served in a variety of formats - food stands, buffets, canapés and bowl food receptions, etc. The standard is a plated 3 course meal with canapés before* Event capacity for sit down meals is up to 180 and maximum for standing receptions for canapés or bowl food is 250. Standard size ranges from 8-40Specific duties:You will help oversee all aspects of managing the kitchen, food and staffing, including but not limited to:* Menu input* Producing and maintaining a consistently high quality food* Ordering produce and maintaining stock levels, Seeing all food delivered on time to clients* Sticking to strict margins and liaising with the head chef* Following Health and safety procedures and appropriately documenting them in line with current best practice guidelines and legislation. Insuring that the food hygiene level never falls below a 4 star rating and is a 5 star the majority of your employment.* Helping to manage all kitchen staff both freelance and full time* Overseeing maintenance, regular servicing and proper stock levels of all catering and service equipment.