The College
2 weeks ago
PEMBROKE COLLEGE
Cambridge
JUNIOR SOUS CHEF
CATERING DEPARTMENT
April 23
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
**£ 30,771 per annum**
Plus bonus scheme paid in two
instalments. These are only payable after the
satisfactory completion of the probationary
period.
BONUS SCHEME
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**
Flexible in attitude an