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Sous Chef
HRC International


Job description

Financial  To ensure the kitchen's operational budget is strictly adhered to and all costs are strictly controlled.  To achieve or improve projected profitability of the kitchen.  To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure. Operational  To successfully plan and implement the opening strategy of La Petite Maison.  To monitor closely the requirements of the kitchen. Order the food items as necessary.  To maintain all mise en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.  To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.  To work straight or split shifts depending on the needs of the business.  To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers.  To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.  To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.  To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.  To supervise and prepare daily mise en place and ensure that all sections are ready for service.  To regularly discuss operational requirements with the Restaurant manager.  To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organised with the senior steward.  To discuss chinaware requirement with Restaurant manager.  To develop standard recipes conforming to agreed food cost budget.  To ensure that all food products are consistent with recipes.  To ensure Health and Safety requirements are adhered and appropriate reports are filed.

Administration  To take on the necessary point of sale training.  To update and maintain recipe data.  To prepare the weekly rota taking in to consideration the business flow fluctuation of the restaurant and ensuring correct manning levels for the appropriate times. Marketing  To monitor monthly sales analysis  Identifying market trends and taking  Plan corrective action in coordination with the Restaurant Manager. Colleagues Handling  To ensure all employees report for duty punctually; wearing the correct uniform at all times.  To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.  To identify training needs and plan training programs for the employees.  To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.  To ensure all employees provide courteous and professional service at all times.  To ensure all employees have a complete understanding of and comply with the company's employee handbook.  To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Life, Food Safety, Hygiene, Health and Safety. Engineering  To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.

General  To report for duty punctually wearing the correct uniform.  To provide a courteous and professional service at all times.  To ensure a smooth kitchen operation is maintained at all times and good communication with restaurant team is observed.  To comply with applicable Food Safety legislation.  To maintain a high standard of personal appearance and hygiene at all times.  To maintain a good rapport and working relationship with staff in outlet of all other departments.  To attend all meetings as required by the management.  To have a complete understanding of comply with company’s policy relating to Fire, Life, Food Safety, Hygiene, Health and Safety.  To be completely conversant with the company’s employee handbook and at all times comply with the regulations.  To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.

Additional Duties  To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.


Extensive experience in the role of Sous Chef within fine dinning French Cuisine.


Job type
London, KY, United States
Other, F&B-Kitchen
Starting in
As soon as possible
Duration of the contract
Pay range
42000 annum

HRC International

HRC international is an international training and career development company for the hospitality industry that has been providing qualified Rooms Division, Food and Beverage and Culinary talents at full service hotels since 1995.

We are in the global business of connecting the best possible employers with the best possible employees. We achieve this by establishing long-lasting relationships and never putting profits before people. In doing so, we rank among the world’s leaders in international hospitality training and career development.

Our portfolio includes well known international brands, 4 and 5 * luxury hotels and (Michelin) fine dining restaurants.

We assist you from A to Z and we make it super easy for you! Along the way we give you advise and career coaching tailored to your personal situation.

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