Sous Chef

**What we’ll give**:Sous Chef**
- £38,000 per annum
- 40 hours per week, 5 days over 7
- Compass exclusive offers on PerksAtWork
- Access to a wide range of programs to train and develop you
- Pension contribution
- Medicash healthcare
- Eyecare vouchers
- Meals on duty

London's Original Events Caterers. Since 1786 Payne & Gunter been the makers of English hospitality in all its quirky glory, fine venues, characterful dining and impeccable delivery.

Our unique events and quality catering make for an unforgettable experience.

**More about the role**:

- You will work closely with the Executive Head Chef to ensure the kitchens are maintained to the highest standards, keeping costs in line and working to commercial budgets
- Ensure all deliveries are accepted and stored safely, reporting any discrepancies
- Lead the team whilst being hands on in the kitchen, being proud of the produce being delivered
- Ensure that the Company Health & Safety procedures are adhered to and implemented within the department
- Take responsibility for stock control within the culinary department - reporting any discrepancies
- Work to reduce food waste and ensure that the sustainable goals of the venue are met
- Assist the Executive Head Chef in ensuring HACCP is in place to ensure due diligence

**Who you are**: You will be ambitious, confident, and resilient, someone who take a hands-on approach and enjoys leading a talented brigade.

You will have a real passion for fresh ingredients and enjoy creating stunning dishes time and time again, with a proven track record in high quality environments.

Confidence is key with the ability to demonstrate your own style with finesse and flair and illustrate how you keep pace with food trends and translate them to exciting and appealing menu and food offers.

We have a guest first approach, and you will showcase how you are able to adapt style to a broad range of experiences.

You will be commercially minded with evidence of successfully managing costs in line with exceptional delivery and evidence experience of supervising or managing people.

**Essentials**:

- City and Guilds 706/2 or NVQ level 3 or equivalent
- Intermediate Food Hygiene/level 2
- Fine dining background