Pastry Sous Chef - Tottenham Hotpsur Stadium

Compass Group UK & Ireland

London

GBP 40,000 - 60,000

Job description

£42000 per annum

Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
Aviva Digicare - Free annual healthcare check
Exclusive Benefits & Wellbeing site (Perks at Work)
Entertainment discounts - up to 55% off cinema tickets
Health & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)
Travel discounts - Discounts with holiday companies such as TUI and Expedia
Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards
Meals on duty
Vodaphone discounts
Pension scheme and Life Assurance
Employee Assistance Programme
23 days + BH's and additional day off for your birthday
2 days additional leave, following return from Maternity leave during first year back
Competitive and supportive family benefits
Day off for baby's first birthday
Holiday purchase scheme
On-going training & development and career pathways
Professional subscriptions paid
Financial wellbeing programme and preferred rates on salary finance products

Leads effective and collaborative communication with all key internal and external stakeholders including our Michelin star calibre chef partners with the fore sight to working in the relevant partners establishments.
Ensure we never compromise on quality and flavour through exceptional professional standards
Drive sales, manage volumes and compliance through preferred suppliers and local sourcing where applicable
Deliver client tasting sessions for event planning
People management of both permanent and fixed brigades across multiple hospitality kitchens on site to include effective leadership, recruitment, engagement, training, development and motivation
Legislative and company HSE procedures and standards compliance
Assist the culinary department to manage and control labour costs and to ensure they meet or exceeds company budgets.
To work with the HR team at each stage of the employee/variable worker journey to ensure the right candidates are selected to work in the culinary team and that there welcome to the company is inspiring informative and educational. To take full responsibility for the technical training during the onboarding phase of new recruits, working to standard operating procedures.
Responsible to produce high-end restaurant quality desserts for all match day hospitality areas, non-match day events and associated food areas within the venue as & when required.
Assuming full control of the pastry department, ensuring that safety, quality, quantity and appearance standards are met at all times
Responsible for the supervision and direction of all chefs working in the pastry section.
Highly motivated & creative
Have a real passion for patisserie and cooking
Strong team player
Great organisational and communication skills
Strong command of the English language
Demonstrate the ability to stay in control during peak trading.
Hard working and reliable
Able to lead by example

You will be ambitious, confident and resilient
You are a nice person who enjoys leading a talented brigade
You have a passion for fresh ingredients and enjoy creating stunning dishes time and time again
Proven track record in high quality environments and have the confidence and ability to demonstrate your own style with finesse and flair
Able to illustrate how you keep pace with food trends and translate them to exciting and appealing menu and food offers
You have a guest first approach and able to adapt style to a broad range of experiences
Commercial minded with evidence of successfully managing costs in line with exceptional delivery
You take a hands-on approach
Supervise the delivery of the food service provision required utilising all available resources effectively and efficiently ensuring that all meals are provided to the required quality standards at the specified times to create a consistent customer experience and avoid any service failures or penalties
Provide the highest level of customer service by role modelling the Levy UK values and behaviours at all times to colleagues, customers and clients
Plan food production and process orders via nominated systems and use the correct approved Compass vendors
Check invoices and delivery notes and report any anomalies using the correct reporting procedure
Supervise the receipt, correct storage and quality of commodities and report any concerns or observations
Ensure the recovery and storage of food and correct labelling procedures are followed
Follow all recipes provided to ensure full compliance of nutritional/dietary requirements
Assist with coaching and mentoring all Apprentice/Trainee Chefs on formal development programmes
Attend Craft Forums, share knowledge and provide constructive feedback to the Food Operations Team
Follow all waste control procedures using the Food Production Process (FPP) guidelines
Assist with the preparation of all function/hospitality menu costs in accordance with the correct pricing structure and provide in a timely manner to your line Manager
Be flexible and comply with any reasonable requests made by your line Manager including, if necessary, working within other units within reasonable distance
Highly motivated & creative
Have a real passion for patisserie and cooking
IT literate
Experience within a similar role
City and Guilds 706/2 or NVQ level 3 or equivalent pastry qualification
Knowledge and experience of supervising or managing people
Intermediate Food Hygiene/level 2

Leads effective and collaborative communication with all key internal and external stakeholders including our Michelin star calibre chef partners with the fore sight to working in the relevant partners establishments.
Ensure we never compromise on quality and flavour through exceptional professional standards
Drive sales, manage volumes and compliance through preferred suppliers and local sourcing where applicable
Deliver client tasting sessions for event planning
People management of both permanent and fixed brigades across multiple hospitality kitchens on site to include effective leadership, recruitment, engagement, training, development and motivation
Legislative and company HSE procedures and standards compliance
Assist the culinary department to manage and control labour costs and to ensure they meet or exceeds company budgets.
To work with the HR team at each stage of the employee/variable worker journey to ensure the right candidates are selected to work in the culinary team and that there welcome to the company is inspiring informative and educational. To take full responsibility for the technical training during the onboarding phase of new recruits, working to standard operating procedures.
Responsible to produce high-end restaurant quality desserts for all match day hospitality areas, non-match day events and associated food areas within the venue as & when required.
Assuming full control of the pastry department, ensuring that safety, quality, quantity and appearance standards are met at all times
Responsible for the supervision and direction of all chefs working in the pastry section.
Highly motivated & creative
Have a real passion for patisserie and cooking
Strong team player
Great organisational and communication skills
Strong command of the English language
Demonstrate the ability to stay in control during peak trading.
Hard working and reliable
Able to lead by example

You will be ambitious, confident and resilient
You are a nice person who enjoys leading a talented brigade
You have a passion for fresh ingredients and enjoy creating stunning dishes time and time again
Proven track record in high quality environments and have the confidence and ability to demonstrate your own style with finesse and flair
Able to illustrate how you keep pace with food trends and translate them to exciting and appealing menu and food offers
You have a guest first approach and able to adapt style to a broad range of experiences
Commercial minded with evidence of successfully managing costs in line with exceptional delivery
You take a hands-on approach
Supervise the delivery of the food service provision required utilising all available resources effectively and efficiently ensuring that all meals are provided to the required quality standards at the specified times to create a consistent customer experience and avoid any service failures or penalties
Provide the highest level of customer service by role modelling the Levy UK values and behaviours at all times to colleagues, customers and clients
Plan food production and process orders via nominated systems and use the correct approved Compass vendors
Check invoices and delivery notes and report any anomalies using the correct reporting procedure
Supervise the receipt, correct storage and quality of commodities and report any concerns or observations
Ensure the recovery and storage of food and correct labelling procedures are followed
Follow all recipes provided to ensure full compliance of nutritional/dietary requirements
Assist with coaching and mentoring all Apprentice/Trainee Chefs on formal development programmes
Attend Craft Forums, share knowledge and provide constructive feedback to the Food Operations Team
Follow all waste control procedures using the Food Production Process (FPP) guidelines
Assist with the preparation of all function/hospitality menu costs in accordance with the correct pricing structure and provide in a timely manner to your line Manager
Be flexible and comply with any reasonable requests made by your line Manager including, if necessary, working within other units within reasonable distance
Highly motivated & creative
Have a real passion for patisserie and cooking
IT literate
Experience within a similar role
City and Guilds 706/2 or NVQ level 3 or equivalent pastry qualification
Knowledge and experience of supervising or managing people
Intermediate Food Hygiene/level 2