Sous Chef

Vacancy - Sous Chef / senior Sous £45K - up to £60K i(subject to proven specific skills base and criteria required.) Overview 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 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 ( some flexibility in hours required but no late evening shifts) 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