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Sous Chef - Private Care Home for Elderly - SW/Central London - £29k to £30.9k + 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:

* £29,000 to £30,900 + 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