Sous Chef, Sodexo

25/07/2018 15:07
We have an exciting opportunity for a talented Sous Chef to develop their culinary skills working for a high profile international exhibition and conference centre

In this role you will support the Head Chef to lead catering operation, ensuring the highest standards of service to our customers. With excellent craft skills and flexibility to produce a range of requirements, you will ensure the efficient preparation of good quality food.

Our heritage is built on catering and hospitality experience and fuelled by our passion for exceptional food and service. For over 40 years we have been providing bespoke catering and hospitality services for sports stadia, racecourses, visitor, attractions, historic venues, major events and premium airline lounges. Recognised across the globe for hospitality, we help create exceptional moments at extraordinary events such as Royal Ascot, Tour de France, The Open Championship and RHS Chelsea Flower Show.

For more information on the company see Careers in Sports and Leisure.

Role Responsibility

  • Support the Head Chef to deliver the culinary and food safety elements of the events business including client tastings, chef management, food safety compliance and operational standards
  • Ensure the timely and efficient preparation and service of all food offers to Sodexos and the clients satisfaction
  • Demonstrate a knowledge of current food trends and have the ability to bring innovation into the food offers in the events business
  • Plan, execute and monitor exceptional Food Safety and Health and Safety standards in the events business.
  • Manage all aspects of Health & Safety and Food Hygiene
  • Ensure financial documentation, costings and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels

The Ideal Candidate

  • Demonstrable experience in a high volume environment major events or banqueting operation
  • A passion for the catering industry knowledge of current trends, well read, eats out in interesting restaurants on a regular basis, talks about and gets excited about food
  • A competent communicator and ability to present to colleagues, peers and clients
  • Financial awareness and understanding of a food profit and loss account and articulate how to control food cost and generate a positive food margin
  • Evidence of being organised and possess excellent planning skills
  • A Basic Food Hygiene qualification
  • Ability to competently use Microsoft Word, Excel , Powerpoint and Email

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