Position: Sous Chef
Operation: Gastro Pub and Garden (BBQ)
Location: SW London
Salary: £28,000 – £29,000 pa
Working Hrs: 5 Days / 7 Shifts
Company Info
This beautiful local Pub recently refurbished, situated in leafy SW London features light and airy interiors, a large garden which offers barbecue through the summer, live sports coverage and function space.
Menus: mix of smoke house and gastro favourites – emphasis on grill, meat and fish sourcing from small growers and suppliers re: provenance.
Average weekly net food sales of £8,000 – £12,000 pa (peaking in summer re: outside BBQ); £4,000 to £6,000 in winter.
2 kitchens (main / outside barbecue) serving from noon to 10pm (7 days)
Role Description
Responsible for supporting the Head chef in all aspects of kitchen management with the support of an established brigade:
Duties include:
Deputising in the Head chef’s absence – team direction and organisation, overseeing prep (all in-house) and service, maintaining high food quality and service standards
Daily specials planning – produce driven (seasonal gastro and barbecue grill style)
Stock management: kitchen orders, supplier relations and invoices, inventory / wastage control, monthly stock audits, maintaining 70% General Practitioner margin
Time sheets, team training and development
Due diligence: maintaining Health and Safety, Fire Safety and First Aid records, cleaning rosters, maintenance of kitchen and equipment
Desired Attributes
This role would suit a confident Chef with a background in seasonal Gastro Grill and Barbecue cooking looking for good kitchen management development.
A Chef with lots of energy and drive, strong people management skills who has good knowledge of current food trends.
Salary and Benefits
£25,000 to £26,000 basic pa and min. £3,000 service charge (paid on 4-week rotation)
Total package: £28,000 to £29,000 pa
Permanent contract subject to standard 3 months probationary period: regular salary reviews (food sales dependent); ongoing development and training (kitchen management / Head chef in waiting programme); courses as required; 28 days paid annual leave; 5% workplace pension option; new openings / movement; progression (Head chef); group discounts; FAM trips; team excursions; laundered uniform; meals on duty
approximately. 46 – 52 hrs p wk / 7 shifts over 5 days incl. Weekends
Immediate Start available / able to accommodate notice
In accordance with the Asylum and Immigration Act 1996, candidates must prove their right to work in the UK – Verification of Documentation will be undertaken as part of FCR recruitment process
FCR0907