Sous Chef - Private Care Home for Elderly - SW/Central London - £30.8k to £33k + Excellent benefits - No late finishes & straight shifts

This is an opportunity for a Sous Chef to join this amazing private care home / village for the elderly. The Sous Chef will be working in the infirmary kitchen, providing breakfast, lunch (Main hot meal), and dinner, which is a snack / sandwich or salad type meal, to its residents, as well as cooking for VIP functions/events on the odd occasion.

SALARY ETC:

• £30,800 to £33k + excellent benefits
• SW/Central London
• Traditional English cuisine/dishes, with occasional themed menus/events
• Working 5 out of 7 days on a rota basis, with shifts of 6am to 2:30pm, or 10am to 6pm (you will need to be able to work both shift patterns and 5 days out of 7).
• Working in a small brigade of 1 additional chef and a KP, overseen by the Kitchen Manager, who oversees all Kitchens on-site.
• Permanent, full-time

REQUIREMENTS:

• NVQ 3 or equivalent in catering
• Intermediate Food Handling Certificate
• Right to work in the UK (not able to offer sponsorship, so full right to work in the UK is a must)
• Previous experience in a similar role within a Care Home, Hospital, or similar, with a hands-on approach.
• Extensive Food and Beverage Knowledge
• IT competent, Leadership skills, Self-motivated with enthusiasm to develop skills and knowledge.
• Proven capable of supervising a small diverse team
• Customer Care experience & Strong verbal and written skills. Strong organisational skills
• Awareness of Manual Handling, COSHH and First Aid at Work, HACCAP & Allergen awareness / knowledge, as well as dietary requirements.

DUTIES TO INCLUDE:

• To have a hands on approach, as this is a small kitchen/brigade, where you will be the main chef, providing meals for the pensioners.
• You will not be involved in the plating of the food, as this is done by the F&B team, just the cooking and preparing of the food, which is then loaded onto the trolleys, which is then plated on the wards.
• To be responsible to the Head Chef for food production to the highest of standards.
• To follow standards and ensure that all legislation is adhered to in respect of food hygiene, health and safety, allergen information and mandatory training.
• To be responsible for the training of all staff under his/her control in accordance with current legislation.
• To assist the Head Chefs with the responsibility of the serviceability of all kitchen related fixed & non fixed equipment.
• To be responsible for the availability of all consumables.
• To deputise for the Head Chefs during periods of absence.
• To ensure the delivery of food and non-food items are carried out smoothly.
• To take responsibility for own Health & Safety and for that of those affected by the post holder’s acts or omissions.