Overview


Location: 116 Pall Mall, London, SW1Y 5ED
Salary:

116 Pall Mall is a magnificent Georgian building in the heart of London, just moments from some of the city’s most sought-after spots. Opened in 1828, it’s now home to the Institute of Directors.

With five floors of versatile and flexible spaces, we welcome hundreds of corporate occasions, private events, festive celebrations and weddings every year.

As an Events Sous Chef  you will receive the following industry leading benefits:

  • 50% discount across Searcys venues
  • Enrolment into the Searcys pension scheme
  • Up to 38 days annual leave (dependant on job role and location)
  • Access to everyday discounts and communication portal
  • Chef whites provided
  • Employee assistance programme
  • Meals provided on shift when working within one of our venues
  • Quarterly chef incentives 
  • Annual celebration days
  • Birthday off 
  • Opportunity to enrol on WSH chef academy
  • Salary: £41,000 per annum + TRONC
  • 45 hours contract
  • Monday To Friday – Occasional Weekends 

Our Sous Chef at 116 Pall Mall will work hands on under the kitchen brigade to manage the daily kitchen activities including overseeing staffing and menu preparation. They will ensure menus are developed and improved upon on a regular basis, constantly improving the quality of the catering service. 

Key Responsibilities:

  • To oversee and assist in the preparation and presentation of all meals and service across the Hall, Events and Restaurant.
  • To lead and drive the brigade team in the planning and development of menus, dishes and concepts.
  • To create new menu specifications, including costing sheets.
  • To provide guidance to the junior chefs and porters.
  • To be responsible for ordering and managing food production.
  • To control each sections' food storage area, maintaining them to a high standard.
  • To keep a record of food production volumes, waste, stock holding and food costs concerns.
  • Formal culinary training, with at least 2 years' experience within production or event work.
  • Good foundation of Health and Safety, Food Safety and COSHH.
  • Strong organisational skills.
  • Good management skills.
  • Highly developed attention to detail.
  • Ability to work under pressure

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