Aramark
Sous Chef – Wellington Barracks
Key Responsibilities
- Running daily shifts and guiding the team when the Head Chef is absent.
- Producing up to 1000 meals.
- Organizing and supporting the team for smooth daily operations.
- Allocating tasks for efficient team utilization.
- Producing food according to recipe sheets and knowing all menu items, including allergen information.
- Managing production and food levels to minimize waste.
- Placing orders, recording stock wastage, receiving deliveries, and ensuring proper storage (FIFO method).
- Carrying out daily/weekly deep cleans with the team.
- Ensuring all staff are fully trained and have completed necessary training.
Skills and Expertise
- Culinary qualification
- 2+ years experience as Sous or Senior CDP
- Excellent organizational and time management skills
- Ability to thrive under pressure
- Strong leadership and communication skills
- Food safety knowledge
- Experience in a fast-paced kitchen environment
Job Facilities/Benefits
- Full-time position (40 hours/week, 5 days/week, including weekends)
- Shifts between 6 am and 6:30 pm
- 14.00/hour
- Discounted meals and Christmas time off
- MyStaffShop access with hundreds of discounts
- Company package including life assurance, pension contributions, generous holiday entitlement (with buy options)
- Talented team with career prospects and promotion opportunities
- Great training and apprenticeship schemes