Sous Chef Mon to Fri - Chancery Lane
Core
Prepare and cook dishes according to recipes and standards, manage kitchen stations, and ensure food safety and quality control.
Role type
Sous Chef
Builds
Dishes for clients in offices, stadiums, cathedrals, and universities
Domain
Hospitality / Catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on the allowed list, but the actual deliverable is food. The allowed list is fixed. I will map 'food production' to the closest or leave as is? The prompt says 'one of: ...'. 'physical/clinical work' is the only one fitting 'hands-on' but it's a stretch. Let's re-read the allowed list: 'production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work'. None fit perfectly. However, 'client delivery' could apply to catering. But 'physical/clinical work' is often used for non-digital. Let's look at the instruction: 'one of: ...'. I must choose one. 'client delivery' is the best fit for catering services. Wait, the instruction says 'Deliverable: <one of: ...>'. I will use 'client delivery' as it implies delivering the service/food to the client location.
Required skills
Food preparation and cooking techniques, Station management, Quality control, Food safety and sanitation, Menu development, Team collaboration and coaching
Preferred skills
Knowledge of various cuisines, Ability to work in fast-paced environments, Attention to detail
Technologies
None
Responsibilities
Prepare and cook dishes, Oversee station production, Maintain kitchen cleanliness and equipment, Coach junior chefs, Develop new recipes, Ensure food safety standards
Seniority
Mid-level, hands-on IC