MAIN DUTIES & RESPONSIBILITIES AS A TEMP SOUS CHEF – EVENT CATERING

• Lead the kitchen team and deputise for the Head Chef, ensuring seamless kitchen operations for events of all sizes
• Oversee food preparation, cooking, and presentation for high-volume and bespoke banqueting functions
• Collaborate with catering teams to maintain exceptional quality and consistency across all dishes
• Ensure food safety, allergen awareness, and kitchen cleanliness at all times
• Contribute to menu delivery and manage kitchen orders as required
• React positively to changing demands in a fast-paced event environment
• Mentor junior kitchen team members, fostering a collaborative and supportive atmosphere

SKILLS & EXPERIENCE NEEDED FOR THE TEMPORARY SOUS CHEF ROLE

• Minimum of 4 years’ experience in professional kitchens, with at least 1 year as a Sous Chef or Senior Chef de Partie in events catering or high-volume establishments
• Level 2 Food Safety & Hygiene and Allergen Awareness (essential; Level 3 preferred)
• Ability to lead, motivate, and support a kitchen team during busy service periods
• Experienced with fresh food preparation and confident with varied event menus
• Proactive, dependable, and able to adapt quickly to new environments
• Flexible availability – able to work evenings, weekends, and at short notice
• Eligibility to work in the UK (proof required)
• DBS checked candidates a bonus, but not essential