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Junior Sous Chef
hicce

Posted

Job description

Why hicce? A young dynamic company with big expansion plans. Join the family and grow with a cohesive, knowledge and skill led training structure. Be part of the journey.

junior sous chef requirements

1+ years of experience in a back-of-house management position
Significant experience as a chef, in addition to experience as a sous chef or line cook
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs
Credentials in health and safety training
Strong attention to detail
Creativity
Ability to oversee and manage kitchen operations
Ability to remain productive when pulled in many different directions
Good level of numeracy
The ability to accept criticism and work well under pressure
Experience in events and private dinning

Junior sous role

Overall responsibility for daily operations in the kitchen and mkt products
Liaising with purchasing companies for food orders
Maintaining or raising the profit margins on food
Producing sustainable menus, new innovative dishes and mkt products
Menu/product costing
Be environmentally sound
Managing, training and recruiting a brigade of chefs
To complete all staff personal development reviews.
To maintain the agreed stock levels of food.
All food safety, health and safety and hygiene regulations must be enforced by the head chef to ensure employee safety and restaurant cleanliness. Upkeep a 5 star rating.
To have full understanding of H.A.C.C.P, to ensure all staff adhere to H.A.C.C.P and all documentation are completed and sighed are by the appropriate members of staff
To complete monthly audits for kitchen reporting and take action on findings
To implement and maintain an agreed deep cleaning schedule for the kitchen.
To carry out stock takes at the end of each month.
Ensure customer satisfaction and seek feedback on menu items.
Maintaining standard by continually checking the quality of the culinary product.
Arrange for repairs when necessary

Requirements

hicce sous chef requirements
3+ years of experience in a back-of-house management position
Significant experience as a chef, in addition to experience as a sous chef or line cook
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Strong attention to detail
Creativity
Ability to oversee and manage kitchen operations
Ability to remain productive when pulled in many different directions
Good level of numeracy
Experience of working within a financial budget
the ability to accept criticism and work well under pressure
Experience in events and private dinning

Details

Job type
Full-time
Location
London, United Kingdom
Department
F&B-Kitchen
Starting in
As soon as possible
Duration of the contract
Indefinite
Pay range
30k+
Other benefits
Staff meals Monthly training programme Team parties Food and drink skill workshops (eg. pastry, butchery, wine- WSET)

hicce

The year 2000. Not just a new millennium, but the year the hicce embryo was created.

The location is The French Alps. It was here amongst the boarding, socialising and general frivolity that this partnership blossomed. A partnership not only full of imagination, drive, passion and plenty of stubbornness (on both parts before you ask) but most of all an overarching mutual respect and a shared love for all things great in our wonderful industry.

Thankfully the pair did not go straight into business together following that rather hazy season in the snowy mountains, but chose to hone their skills and increase their knowledge over a considerable number of years. It would prove to be anything but conventional.

Pip’s story is a touch more glamorous than Gordys, so let’s kick off there.

After graduating with a degree in graphic design, Pip set up her first business in 2008, designing both custom made graphics for clothing and screen printing. Unfortunately (but thankfully for us in the long run) the financial crisis of 2008 meant the venture had very little time to get off the ground. Anyone else starting to wonder if Pip might be a bad omen here?

It was a much needed trip to Ibiza of all places, which lead to the idea of becoming a chef. With no serious kitchen experience, but nothing to lose, she applied for a commis role at Gordon Ramsay's York & Albany. It was here she worked under the tutelage of Angela Hartnett, eventually going on to become Head Chef at the Michelin star Murano restaurant in 2014.

Followed a brief stint in London and a year or so of travelling, Gordy found himself back in the Big Smoke in 2003. Whilst residing on his mate's couch and making sandwiches in Wapping, he managed to secure his first big break in London with the Conran Restaurant Group at Mezzo.

Following on from this stint at Mezzo, the independent pub world would go on to become Gordy's stomping ground over the following decade.

It was 2017 when things really started getting serious for the pair (see, it did take a considerable number of years.) Pip took part in Great British Menu, where her starter made it all the way to the Wimbledon banquet. It was also the year she left Murano, while Gordy also parted ways with Urban Pubs and Bars. The search for hicce gathered pace.

After many trials and tribulations and a failed bid for a site on Old Street, a chance phone call in 2018 led us to what we now have the privilege to call hicce. It is an absolute joy to be able to call such a prestigious and historical building home and everyday we endeavour to ensure we enhance it's legacy.

After 18 years in the making and 16 months of operating we now find ourselves sailing in unprecedented waters, so before we get all morbid, let us tell you one thing, we didn’t come this far to give up now...

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