Junior Sous Chef

Are you a qualified chef from a premium background? 
Do you have experience with premium events? 
Can you work as part of a team in a high pressure environment?

MacGregor Black is currently partnering with an Ultra-Premium Spirits Producer, on the search for a Junior Sous Chef. This is a permanent role based in London.

What you will do

• Be part of the team to deliver high quality food standards for our first-class events and experiences.
• Allergen awareness making sure that protocols are followed, and the kitchen has safe methods in place for dealing with food allergens.
• Maintain kitchen cleanliness ensuring the kitchen is cleaned effectively at all times.
• Ensure consistency of food quality, presentation, and plating; all prepared to serve in a timely manner.
• Keep recipes in good order and updated as necessary: work to agreed recipes 
• Help to prevent waste of food of any kind and over-production to mis-en-place. Keep food ordering to a minimum. Help to minimise the consumption of gas, electricity, and water.
• Follow the rules and guidelines set by the company regarding – hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases/accidents, and reporting of absence.
• Ensure all responsible cleaning, tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high-quality standard.
• Ensure the use, issue and care of all cleaning materials and equipment is controlled to maximum benefit, whilst considering health and safety regulations.
• Attend relevant meetings arranged in the interests of the business and our customers.
• Undertake any other duty and responsibility consistent with the role.

Key Requirements: 

• Formal culinary training/qualification.
• Professional experience from very high-quality, fine dining establishments preferred 
• Strong knowledge of, and interest in, European and British cooking.
• Ability to work with fine ingredients and prepare them from scratch.
• Clear communication skills.
• Able to work consistently well under pressure in a busy kitchen environment.
• Able to undertake a physically demanding role in hot conditions.
• Able to work positively within a team and with confidence to delegate tasks to relevant members of the kitchen brigade if and when required.
• A flexible approach to working hours, according to events timetable and kitchen rota.
• Excellent understanding of, and compliance with, Food Hygiene standards, and willingness to undertake relevant training. 

Contact Dana Bond today