Sous Chef

Position: Sous Chef (Permanent)
Hermolis and Co Ltd
Hermolis is Europe's largest kosher food supplier catering for:

* Airlines: A major supplier for kosher meals on flights globally.

* Institutional Catering:
Meals for hospitals, clinics, and care homes.

* Retail:
Sandwiches, wraps, and frozen meals available in supermarkets

* Prestigious and corporate Clients:
Private jets, Houses of Parlement, House of lords, Buckingham Palace, 5
* hotels menu matching , cruises, Eurostar
Vacancy – Sous Chef
£45K +
We currently have an exciting vacancy for an experienced Hot kitchen SOUS CHEF to work alongside the Head chef and achieve daily targets of bulk cooking with a team of competent commis chefs.
Hours of work: 7am to 4 pm
Saturday the unit is closed
The unit is open Monday to Sunday
Subject to negotiated contract terms you will work 5 or 6 days per week
Probation period 3 months
Required Skills & Experience

* Culinary Expertise:
Significant experience in professional, high-volume kitchens (e.g., airline catering, banqueting, or central production units).

* Kosher Knowledge: is desirable but not essential as we will provide guidance and on the job training in kosher food prep laws (such as the separation of meat and dairy)

* Proven

Qualification:

Typically requires a Level 3 Diploma in Professional Cookery or equivalent experience.
Core Responsibilities

* Production: managing and preparing large-scale meal preparation for diverse sectors, including aviation, healthcare, freezer centres, and supermarkets.

* Kashrus Compliance:
Working under the constant supervision of a Rabbi to maintain food integrity, including the strict separation of meat and dairy products.

* Health & Safety:
Ensuring full compliance with HACCP (Food Safety) and COSHH regulations to maintain the facility's high sanitation standards.

* Be mentored by the Head Chef: to shadow him and assist him in meeting daily targets in the hot kitchen and all other duties.
Desirable attributes

* Long-Term Career Goal:
Demonstrating a desire for stability is highly valued

* Hands-On Attitude:
As a production-focused kitchen, senior and junior chefs alike are expected to be "not afraid to get their hands dirty" to ensure delivery deadlines are met.

* Target-Driven Teamwork:
The ability to work well as part of a team to achieve daily goals

* Flexibility: "can-do" attitude and the ability to adapt to shifting production schedules