Sous chef
| Posting date: | 15 July 2025 |
|---|---|
| Salary: | £13.00 per hour |
| Hours: | Full time |
| Closing date: | 25 July 2025 |
| Location: | Wokingham, Berkshire |
| Remote working: | On-site only |
| Company: | Sodexo |
| Job type: | Temporary |
| Job reference: | SDX/TP/1663810/145258 |
Summary
Full time
7 Month Fixed Term Contract
40 hours per week
Monday to Friday
07:00am - 3:30pm
£13.00 per hour
Opportunities for career development
Plus our Sodexo employee benefits package
28 Days Holiday increasing to 33 days with service (Including bank Holidays)
Check your local transport links here: Plan Your Journey | Traveline - the destination you should input is RG40 3EW
Sous Chef
Wokingham - Full time- 7 Month Fixed Term Contract
A recipe for success; Serve incredible food, enjoy incredible perks.
At Sodexo, you'll belong in a team and thrive in service. We know that our talented chefs are the key to delivering exceptional service and tasteful experiences for our clients, customers, and employees.
Build a name with big-brand businesses and corporate clients, delivering high-quality nutritious meals for boardroom lunches, executive events, and daily workplace dining. This role calls for a chef who can blend maintaining excellent standards, while working efficiently in a fast-paced, trend-setting, client-focused environment.
What you'll do:
Assist the Head Chef:
Work closely with the head chef to manage daily kitchen operations, including menu planning, food preparation, and inventory management.
Supervising and Training:
Supervise kitchen staff, ensuring smooth workflow and high-quality food production. Also train junior chefs
Ensuring Quality and Hygiene:
Responsible for maintaining food quality, consistency, and adherence to hygiene standards.
Inventory Management:
Monitor inventory, manage supplies, and ensure proper storage of ingredients to prevent waste and maintain cost efficiency.
Menu Development:
Contribute to menu development, offering creative input and ensuring a diverse and appealing selection.
Kitchen Operations:
Oversee various aspects of kitchen operations, such as food preparation, cooking, and presentation, ensuring all dishes meet the established standards.
Deputising in Head Chef's Absence:
Step in to manage the kitchen in the head chef's absence, ensuring operations continue smoothly.
What you'll bring:
Culinary Expertise:
A strong culinary background, with expertise in various cooking techniques, menu development, and food preparation.
Leadership and Management:
Strong leadership and management skills to effectively supervise and motivate kitchen staff.
Problem-Solving:
Ability to handle challenging situations in the kitchen, such as equipment malfunctions or unexpected staff shortages.
Communication and Interpersonal Skills:
Strong communication and interpersonal skills are essential for effective teamwork and communication with other staff members.
Food Safety and Hygiene:
Thorough understanding of food safety regulations and hygiene standards.
7 Month Fixed Term Contract
40 hours per week
Monday to Friday
07:00am - 3:30pm
£13.00 per hour
Opportunities for career development
Plus our Sodexo employee benefits package
28 Days Holiday increasing to 33 days with service (Including bank Holidays)
Check your local transport links here: Plan Your Journey | Traveline - the destination you should input is RG40 3EW
Sous Chef
Wokingham - Full time- 7 Month Fixed Term Contract
A recipe for success; Serve incredible food, enjoy incredible perks.
At Sodexo, you'll belong in a team and thrive in service. We know that our talented chefs are the key to delivering exceptional service and tasteful experiences for our clients, customers, and employees.
Build a name with big-brand businesses and corporate clients, delivering high-quality nutritious meals for boardroom lunches, executive events, and daily workplace dining. This role calls for a chef who can blend maintaining excellent standards, while working efficiently in a fast-paced, trend-setting, client-focused environment.
What you'll do:
Assist the Head Chef:
Work closely with the head chef to manage daily kitchen operations, including menu planning, food preparation, and inventory management.
Supervising and Training:
Supervise kitchen staff, ensuring smooth workflow and high-quality food production. Also train junior chefs
Ensuring Quality and Hygiene:
Responsible for maintaining food quality, consistency, and adherence to hygiene standards.
Inventory Management:
Monitor inventory, manage supplies, and ensure proper storage of ingredients to prevent waste and maintain cost efficiency.
Menu Development:
Contribute to menu development, offering creative input and ensuring a diverse and appealing selection.
Kitchen Operations:
Oversee various aspects of kitchen operations, such as food preparation, cooking, and presentation, ensuring all dishes meet the established standards.
Deputising in Head Chef's Absence:
Step in to manage the kitchen in the head chef's absence, ensuring operations continue smoothly.
What you'll bring:
Culinary Expertise:
A strong culinary background, with expertise in various cooking techniques, menu development, and food preparation.
Leadership and Management:
Strong leadership and management skills to effectively supervise and motivate kitchen staff.
Problem-Solving:
Ability to handle challenging situations in the kitchen, such as equipment malfunctions or unexpected staff shortages.
Communication and Interpersonal Skills:
Strong communication and interpersonal skills are essential for effective teamwork and communication with other staff members.
Food Safety and Hygiene:
Thorough understanding of food safety regulations and hygiene standards.