Sous Chef

The Blue Coat School in Birmingham are looking for a Sous Chef to Join the team

As part of Holroyd Howe's catering company, in this venue, you will get a chance to create the finest quality of dishes and deliver exceptional culinary experiences for our guests. You will have a structured team, that you will work closely with to create high end, tailored events from bespoke fine dining dinners to large scale corporate parties and outdoor events.

Be the culinary backbone of our kitchen, working closely with the Head Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

Person specification

Personal Qualities

- Must have enthusiasm and passion for food
- Must be punctual and reliable
- Be self-motivated

N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role of Sous Chef but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.

Responsibilities

Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.; Collaborate with the Head Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.; Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.; Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.; Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Requirements

To be flexible; Have a “can do” attitude; Ability to work independently; Experience of a busy food operation within the last 2 years; To have a thorough understanding of H&S regulations; To be able to follow food hygiene policy require; Ability to build rapport quickly with Senior Management; A positive approach to menu planning and development; Flair and enthusiasm of working with fresh ingredients; Worked in a similar environment; NVQ in a kitchen qualification; HACCP and COSHH; Demonstrate knowledge of a busy working kitchen and banqueting operation