COMPANY OVERVIEW

The National Liberal Club is a prestigious establishment located in a historic building overlooking the Thames. We provide our members and guests with an oasis of calm, comfort, and elegance in the heart of Westminster, focusing on exceptional hospitality and dining experiences.

SKILLS, ABILITIES, AND ATTRIBUTES

• A passion for food, wine and excellent customer service.
• Be adaptable and able to think on your feet to deliver last minutes changes if required.
• Excellent customer service skills. A customer first mentality.
• Ability to work as part of a team and on own initiative under pressure.
• Resilient with the ability to keep calm under pressure.
• Effective communication skills at all levels.
• Ability to take on board and embrace constructive feedback.
• Well organised with effective multi-tasking and time management skills and good attention to detail.
• Member focused with excellent interpersonal skills and a flexible and diplomatic approach.
• Ability to develop good working relationships.
• Motivated to achieve continuous improvement and high standards.
• Ability to provide direction to the team.
• IT literate with experience of using Microsoft office packages including Word, Excel and Outlook.
• Ability to embrace, adapt to, and implement change.
• Good administrative skills including record keeping.
• Ability to anticipate, identify and solve problems.
• High standard of personal presentation.
• A can-do attitude and hands-on approach.
• Ability to make informed decisions.

EXPERIENCE

• Experience as a Sous Chef, Junior Sous Chef or Banqueting Chef in a private members club, luxury hotel and/or contract events caterer.
• Detailed knowledge of food and beverage.
• Experience of managing and developing a small team.
  Job Types: Full-time, Permanent
  Pay: £38,000.00-£41,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Health & wellbeing programme
• Sick pay

Schedule:

• Monday to Friday
• Weekend availability

Experience:

• Sous Chef: 2 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person
Expected start date: 05/05/202

Manage an efficient banqueting kitchen operation, ensuring that the banqueting chefs are aware and accountable for their responsibilities.
Ensure the kitchen banqueting team prepare, cook and present food to the consistently high standard required by the Club and set out by the Executive Chef, ensuring all menu items are produced and presented in accordance with the Kitchen section manuals.
Maintain a thorough knowledge of all menus, their preparation, presentation, ingredients and allergens.
Oversee, and delegate to, the banqueting chef team with the support of the Executive Head Chef.
Offer support and be able to work in other areas of the kitchen when required as well as running shifts in fallow event periods and to provide holiday cover for other Sous Chefs.