Senior Sous Chef -Brasserie

at  Sodexo

Job Introduction
A new and exciting opportunity awaits an accomplished and creative Senior Sous Chef to join our team and assume the newly created position of Brasserie Senior Sous Chef within the Brasserie at the Fulham Pier.
Supporting the Brasserie Head Chef you will assist in the design and development of innovative seasonal menus that showcase and reflect the restaurant’s ethos, focusing on modern Brasserie-style cuisine and fresh ingredients.
You will be responsible for the running of the kitchen, ensuring the delivery of high-quality service. This includes overseeing food preparation, leading the kitchen team during service, and ensuring that all dishes meet the expected presentation and flavour standards.
The restaurant will have a unique identity and therefore the role requires a Senior Sous Chef who can cater to a variety of tastes and create and serve a range of high-quality dishes to exceed the expectations of clientele who expect only the best.
The Fulham Pier will become the heart of the community and the standard bearer for indulgent experiences, which will attract both Londoner’s and tourist from all over the world.
We are exceptional hosts and independent champions, curating authentic brands that are dreamed up and run with passion.

• Support the Head Chef in all aspects of kitchen management, including food preparation, service, and staff supervision.
• Lead the kitchen team during service, ensuring that dishes are prepared and presented to the required standard.
• Assist with menu development, creating new dishes that reflect the brasserie’s style and seasonal ingredients.
• Ensure that all food is prepared to the highest standard, maintaining consistency in flavour, presentation, and portion control.
• Oversee stock management and ordering, ensuring that the kitchen is well-stocked and wastage is minimised.
• Monitor kitchen performance, identifying areas for improvement and implementing changes as needed to optimise operations.
• Ensure compliance with all food safety and hygiene regulations, maintaining a clean and safe working environment.
• Train and mentor junior chefs, helping them develop their skills and ensuring they adhere to kitchen standards.
• Assist with managing food costs, ensuring profitability through effective stock control and minimisation of waste.