Overview
Salary: £46,000 per annum plus benefits
Shift hours: Full Time
Senior Sous Chef – Kia Oval
£46,000 – 40 hours per week
Overview:
The Kia Oval is an international cricket ground in Kennington, in the London Borough of Lambeth, South London. The Oval has been the home ground of Surrey County Cricket Club since it was opened in 1845. It was the first ground in England to host international Test cricket in September 1880. The final Test match of the English summer is traditionally played there.
The Kia Oval is a very busy venue Surrey men’s and women’s teams play a huge amount of cricket there alongside the likes Oval Invincibles and England Cricket.
Key Responsibilities
The Position:
As a Senior Sous Chef, you will play a crucial role in supporting the Head Chef in delivering high-quality dishes during cricket events, including county matches, hundreds, international’s and T20s. You will oversee kitchen operations, manage kitchen staff, and ensure that all culinary activities meet the highest standards of quality and hygiene.
- Assist the Head Chef: Support the Head Chef in all kitchen operations during match days, ensuring smooth and efficient service.
- Food Preparation: Prepare and present high-quality dishes in line with company guidelines and match day requirements.
- Menu Development: Collaborate with the Head Chef to develop and refine menus tailored to cricket events.
- Staff Management: Supervise and train junior chefs and kitchen staff, ensuring effective communication and teamwork.
- Inventory Management: Order and maintain inventory of food supplies, ensuring all ingredients are fresh and available.
- Quality Control: Monitor the quality of food products used for cooking and ensure adherence to health and safety standards.
- Innovation: Implement innovative recipes and presentation techniques to enhance the culinary experience for guests.
- Compliance: Ensure compliance with all health and safety regulations within the kitchen area.
Specific Responsibilities:
Match Day Operations:
- Coordinate with the Head Chef to plan and execute match day menus.
- Ensure timely preparation and delivery of meals for players, staff, and VIP guests.
- Oversee the setup and breakdown of kitchen stations before and after matches.
Team Leadership:
- Lead and motivate the kitchen team during high-pressure match days.
- Conduct regular training sessions to improve skills and maintain high standards.
- Delegate tasks effectively to ensure smooth kitchen operations.
Quality Assurance:
- Conduct regular quality checks on food preparation and presentation.
- Ensure all dishes meet the established standards of taste, texture, and appearance.
- Implement corrective actions when necessary to maintain quality.
Menu Planning and Development:
- Collaborate with the Head Chef to create innovative and appealing menus.
- Adapt menus based on seasonal ingredients and dietary requirements.
- Experiment with new recipes and cooking techniques to enhance the culinary experience.
Inventory and Cost Management:
- Monitor stock levels and order supplies as needed.
- Manage inventory to minimize waste and control costs.
- Keep accurate records of food purchases and usage.
Health and Safety Compliance:
- Ensure all kitchen activities comply with health and safety regulations.
- Maintain cleanliness and hygiene standards in all kitchen areas.
- Conduct regular inspections to identify and address potential hazards.
Communication and Coordination:
- Liaise with other departments (e.g., event management, hospitality) to ensure seamless service.
- Communicate effectively with the Head Chef and kitchen staff to coordinate tasks.
- Provide feedback and suggestions to improve kitchen operations and service quality.
Customer Service:
- Interact with guests to gather feedback and ensure satisfaction.
- Address any issues or complaints promptly and professionally.
- Strive to exceed guest expectations through exceptional culinary service.
People:
- To be a team player, assisting other team members when necessary.
- To treat members of the team at location as you would expect to be treated.
Financial Management:
- To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
- To gain an understanding of food costing, sales mix and menu planning.
Health & Safety, Food Safety, the Environment:
- To adhere to the company’s Hygiene, Health and Safety policies.
- To rigorously follow the company cleaning schedules.
- To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.
Additional Responsibilities:
- To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
- To show commitment to company values in all aspects of your role.
- To act as a positive ambassador for the business.
- To attend to any reasonable request made by the client or Management.
- To attend training sessions when required.
Reference: compass/TP/2983797/201947
Location: London
