Sous Chef - Cambridge College

Interaction Recruitment are currently recruiting for a Sous Chef for one of the prestigious colleges in Cambridge.
The ideal candidate should have a minimum of four years experience and be capable of producing fresh imaginative food within a seven day operation. You will hold a minimum of an NVQ level 2 in professional cookery but level 3 is desirable. The client is looking for an enthusiastic chef who has training on HACCP and COSHH.
The job has great variation to it including big number banqueting and a la carte fine dining, experience with both is essential; you will be supporting the Senior Sous Chef and Head Chef in this busy college kitchen involving yourself with the management.
The general hours of work are based on a two week rota equalling 80 hours.
The Salary on offer for the Sous chef is ranging from GBP24-26k depending on suitability and experience; there is 4.5% payment enhancement for split shifts. As well as a competitive salary the package also includes a lucrative pension, generous annual leave and other benefits including free meal on duty, generous holidays and uniform provided.
The client is looking for the suitable candidate to interview ASAP - the interview process will consist of an initial face to face interview, a trial/cook off and final stage interview.
The Ideal candidate will demonstrate the following:

• A real passion for food and following classical cooking whilst also keeping up with the modern food trends
• Clear enthusiasm for cooking and a willingness to learn and develop both yourself and the kitchen team
• Ability to work within a team and also with virtually no supervision
• Leadership and supervision
• Flexibility and willingness to work the required hours during busy periods and also adapting to quieter periods
• Committed to improving services and standard

Duties Involved in the Role:

• To prepare, cook and present food for customers
• Ensure that high standards are maintained in the quality of food, both as to its preparation and presentation
• Provision of food preparation cover within the kitchen; including preparation of food, ingredients and commodities in all areas throughout the kitchen, in readiness for cooking
• To ensure that all policies, procedures, standards and guidelines are adhered to
• Receipt and storage of provisions; monitoring stock rotation and ensuring that all food is labelled clearly and correctly
• Provision of cover in the absence of other section Chefs
• To ensure minimum kitchen wastage
• To ensure that the cleaning schedule is adhered to
• To undertake further training when required
• Any other reasonable duties required by the Head Chef