Junior Sous Chef

*Awarded Best Place to Work in Hospitality 2023*

WORKING AT THE RAF CLUB:

• We are proud to be a London Living Wage employer. 
• We also have an exceptional working environment, with complimentary Meals on Duty - Nutritional Breakfast/Lunch/Dinner at our employee restaurant Lily's!
• Employee Assistance Programme with Hospitality Action.
• Interest Free Travel Ticket Loan.
• Uniforms Provided and Dry Cleaned.
• Bespoke learning opportunities.
• Language Courses, including English Lessons.

EMPLOYEE BENEFITS:

• Service Charge
• Fantastic Private Pension Plan
• Recommend a Friend - Earn £500
• BenefitHub Rewards - discounts on shopping, entertainment, gifts, technology, fitness and much more!
• Employee Assistance Programme with Hospitality Action
• Plenty of Recognition Programmes and Team Events!
• 28 Days Holiday Increasing with Length of Service
• Service Anniversary Celebrations

Background:

Located in London’s Mayfair and overlooking Green Park, the Royal Air Force Club offers first class facilities and a ‘home from home' to its 24,000 members, predominantly serving and former officers of the RAF and Allied Air Forces and their families. Having opened its doors in 1922 the Club is full of history and character. With 110 bedrooms and 10 meeting and banqueting rooms, the Club is a truly hidden gem with modern and elegant interior and facilities. 

Reports to: Sous chefs & Executive chef

The ideal Candidate will have:

•Previous experience in a 5 star hotel or similar environment.

•Experience of high volume banqueting production.

•A recognised culinary qualification (level 2 or equivalent).

•Desire to train and motivate the kitchen team.

•Strong communication skills with the ability to make a positive impact

•The motivation to learn new knowledge and skills

•A passion to deliver high standards of work paying particular attention to details

•Team player with a positive attitude

•A desire to exceed expectations

•Ability to work varying shifts including weekends and public holidays.

•To wear the full and correct uniform at all times whether in the public eye or in the back of house areas

•Ensure the kitchen & surrounding areas are kept tidy, clean and well maintained at all times

•Identify and remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the maintenance team

•To comply with club and statutory legal requirements for Hygiene, Fire and Health & Safety regulations

•To maintain the highest level of customer care and service whether in the public or back of house areas

•Undertake any other reasonable task and to carry out specific projects requested by management

•Manage the designated section within the kitchen to ensure the highest possible quality is maintained and standards for food preparation and presentation are met at all times

•Manage the development and supervision of the apprentices, Commis Chef and Demi Chef de Parties’ and Chef de Parties on the section, ensuring they are fully trained and understand their duties

•Ensure that stock is rotated and controlled within the specific section of the kitchen, dated labelled and stored correctly

•Ensure a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set up and clean down procedures

•Assist with food deliveries and the correct storage in line with HACCAP regulations and club standard

•Ensure daily/weekly procedures including temperature checks, food labelling/dating and storage are carried out on the section and kitchen area, and that records are kept up to date

•Carry out and record regular temperature checks throughout the day whilst on duty

•Have an understanding of menu planning and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %

•Assist with maintaining the Kitchen’s target Gross Profit % through the smart control of wastage, stock rotation and portion control

•Understand the hotel’s Health & Safety policy and statutory regulations adhere to them

•To comply with the club’s fire regulations and policy

•Understand the statutory COSHH regulations/guidelines are adhere to them

•Be vigilant, by reporting any accidents, hazards and security issues to Line Manager/Duty Manager and/or Security

•Handle equipment / tools in a safe and careful manner, using correct PPE where appropriate

•Complete all food safety & health & safety training