Overview
Location: 58 Clapham Common North Side, London, SW4 9RU
Salary: Up to £26,000
£16 per hour – £26k per annum, term time only – 39 week contract
Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.
Can you commit to feeding hungry tummies as well as hungry minds? We serve more than just a meal in our kitchens, so are you the exceptional Sous Chef we’re looking for?
If you are looking for an employer that will invest in you and develop your career further, then look no further and apply!
We are a school that deals with a huge amount of hospitality. We are looking for someone who can be flexible some evening to ensure any functions and events are prepared and served at an excellent standard. No weekend work and overtime will be paid for any week night hospitality.
SPECIFIC RESPONSIBILITIES:
· To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
· To carry out the smooth and efficient running of the section as appropriate.
· To assist the Head Chef with compiling food orders and developing new food concepts.
· To plan, prepare, cook and present food to the standards required by the company and the client.
· To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
CLIENT SERVICE:
· To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
· To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
· To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
PEOPLE:
· To assess kitchen team performance and recognise training needs and potential as appropriate.
· To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
· To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
· To treat your team at location as you would expect to be treated.
FINANCIAL MANAGEMENT:
· To ensure all financial controls, costings, wastage and orders are met within the client budget.
· To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT:
· To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
· To ensure all equipment is well maintained and is in good working order.
· To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
· To ensure that all company procedures and work instructions are fully understood and practised by all employees.
· To promote and encourage environmental improvement initiatives as appropriate within the business.
ADDITIONAL RESPONSIBILITIES:
· To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
· To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
· To show commitment to company values in all aspects of your role.
· To act as a positive ambassador for the business.
· To attend to any reasonable request made by the client or Holroyd Howe Management.
· To assist / deputise for the Head Chef.
