The College

PEMBROKE COLLEGE

Cambridge

JUNIOR SOUS CHEF

CATERING DEPARTMENT

September 22

1

THE DEPARTMENT

From a business meeting, to a celebratory reserving Saturdays throughout the long

dinner or wedding reception, Pembroke vacation for these unique events.

College’s Catering Team are experienced and

well-trained in providing excellent food,

facilities and service. When combined with

our quintessentially English gardens and

historic buildings, Pembroke College offers a

rare and unique venue for hosting your

important events. We cater for weddings

exclusively for alumni and College members,

THE ROLE

To help assist the Head Chef/Deputy Head Chef Ensuring all HACCP, food safety, health and

and Sous Chefs in the day-to-day running of safety systems are in place and monitored daily.

the Kitchen, to support them in producing and Training of staff and delivery of food to agreed

maintaining the highest possible standard of levels and standards. To be able motivate and

food and service for students, Fellows, staff and develop the team whilst promoting a positive

guests. To also ensure the highest possible atmosphere within the catering team.

hygiene standards are achieved at all times.

SALARY & HOURS

**£ 30,050.02 per annum**

Plus an Attendance bonus scheme paid in

two instalments. These are only payable

after the satisfactory completion of the

probationary period.

ATTENDANCE BONUS

2

**Responsible to**:Head Chef/Deputy Head Chef** **the training with guidance from Head

Chef/Deputy Head Chef/Sous Chef

**Responsible for**:Assisting in the supervision  Assisting the Head Chef with the planning

and training of all Chefs in conjunction with the and development of cyclic menus for all

Head Chef/Deputy Head Chef/Sous Chef areas of food service


Continued development of signature

**Location**:Pembroke College (Hot & Cold dishes for function catering
Kitchens) 

Encouraging the use of fresh produce at

**Skills**:all times 

Good culinary skills and the ability to  Ensuring the dishes are produced to the

develop others agreed standard recipe 

Creative and passionate about food 
Plan, oversee and assist in the production 

Use a variety of cooking methods and
and service of food at College Feasts,

have the ability to pass this onto other
Dinners, special Fellows’ Dinners,

Chefs
conferences and private catering events 

Ability to motivate staff and work in 
Ensuring that all serveries are adequately

harmony with colleagues
manned by Chefs, prepared for service in a 

Flexible in attitude and approach to work
timely manner and that the presentation

of food is immaculate throughout the

**Budget Responsibilities**:None meal period

**Main Duties and Responsibilities**: Ensuring that food service staff are fully

briefed on menu content prior to service 
Deputising for the Sous Chef in their

absence  Conduct regular checks of all serveries

during the meal period, checking for 
Assist the Sous Chef with leading of a

availability, presentation and cleanliness of
shift and supervising staff in the

the food service area
preparation and service of food and to 

To attend and contribute as required at
Fellows, College guests, students and staff

weekly meetings
achieving the highest possible standards

at all times  Ensure all HACCP and Food Safety

procedures are fully complied with, by 
Ensuring the Kitchen is operating in the

monitoring all kitchen staff and offering
most economical way in terms of staff

training when required
resource, energy usage and minimising

food production costs  To undertake and assist in any other tasks

as instructed by the Catering and Events 
In conjunction with Head Chef, compile

Manager within the overall function of the
and submit food orders ensuring adequate

job
rotation of stock at all times


Developing training plans and introducing

3

PERSON SPECIFICATION

**ESSENTIAL Experience - type and depth of experience**
**required to do the job**
**Qualifications/academic achievements/**

Minimum two years’ experience of working in
**education**

a kitchen environment with some
NVQ Level 3 Professional Cookery is essential

responsibility for managing and supervising

Basic food hygiene qualification** **of staff members
**Skills/knowledge/training **Understanding of HACCP and COSHH
Safe preparation and variety of cooking **Personal attributes**

methods and have the ability to pass this onto Friendly, co-operative, helpful and
other chefs approachable.

Honest, reliable and hard working with the Responsible and trustworthy.
ability to work under pressure

Ability to work as part of a team.
Creative and passionate about food

Flexible approach and accepting of change.
Good culinary skills and the ability to develop

Ability to communicate effectively to
others

colleagues and other senior management
Ability to motivate staff and work in harmony personnel

with colleagues **Confidentiality**