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Junior Sous Chef

20 September 2021

BAFTA 195 Piccadilly is looking for a Junior Sous Chef to join its busy team. 

Job Purpose: The Junior Sous Chef is responsible for the smooth operation of the all the banqueting and club related kitchen duties, The Junior Sous Chef works closely together with the Head Chef and to deputise when necessary.

Application: Please click HERE to apply

Recruitment Pack: Download the recruitment pack for 195 Piccadilly HERE


BAFTA is a leading global charitable institution focused on championing creativity, opportunity and social change for all through the transformative power of film, games and television.

BAFTA’s Vision:

Bringing the transformative power of Film, Games and Television to everyone.

About BAFTA 195 Piccadilly

BAFTA’s headquarters, 195 Piccadilly reopens to BAFTA members and for commercial events in late 2021 with an official opening set for early 2022.

The new building will double BAFTA’s year-round charitable work to find and support new talent across film, games and television; offer essential support to the industry; and ensure that careers in film, games and television are open to all.
Spread magnificently over 5 floors; the building is a thing of beauty. The craftsmanship and the attention to detail, the quality of the finishes and the unparalleled technologically advanced spaces help create an environment that will stretch you creatively and professionally. We aim to immeasurably change the West End hospitality scene by setting new standards in the private club and event space.195 Piccadilly is a marriage of sublime seasonal menus showcasing the best of British produce and exemplary service, served in one of the most historic and beautiful buildings in London’s West End.

Key responsibilities and accountabilities

Pre service:

  • Assist the operation of the restaurants and banqueting including the training of all new team member arrivals
  • Maintain training program and manual for all kitchen team members
  • Maintain control systems this will assure quality and portion consistency
  • maintain proper purchasing specifications
  • Maintain operations manual and training tools to train all team members
  • Check through each section and go through all Mis en Plas list to make sure that sections are being run efficiently

Opening and post service:

  • Check all Mis en Plas on sections so chefs are ready for the club menu or for functions on a day to day basis
  • Direct all aspects of the banqueting kitchen operations and ensure the correct preparation and presentation of a consistent level for all food items prepared.
  • Ensure highest guest satisfaction and outstanding quality of food delivered to all outlets at all times, ensure standards are implemented, followed, reviewed and constantly trained.
  • Ensure that all dishes are of the highest standard and correct temperature
  • Order commodities required for menu.
  • Check function sheets and order food accordingly
  • Check all deliveries of goods to ensure correct quality and quantity
  • Report to Head chef of suppliers not providing correct service
  • Supervise kitchen staff and give assistance in the preparation of dishes as per banqueting and restaurant menu
  • Maintain cost and portion controls as well as daily stock checks
  • Ensure operating and service costs are kept to a minimum
  • Delegate and supervise cleaning duties in coordination with the cleaning schedules
  • Prepare special menus in accordance with function bookings
  • Maintain close co-operation between preparation staff and service staff
  • Ensure Fire, Life and Safety policies are followed and implemented
  • Complete and provide performance evaluations for all team members
  • Hold regular meetings with the team as well as attend and participate in all required meetings.
  • Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
  • Maintain a consistently high level of employee morale, motivation and passion for food & beverage
  • Coordinate with the Head Chef, Bar Manager, Events Manger and the Events Operations Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
  • Communicate with the Head Chef on a regular basis the activities and result of the kitchen
  • Manage par stocks, supply levels of operating equipment and order efficient and economically, control all equipment and materials
  • Conduct daily communication meeting with staff prior to shift
  • Manage, coach, and counsel colleagues, including disciplinary procedures
  • Excellent knowledge of food products/dishes and their preparation methods
  • Excellent reading, writing and oral proficiency in the English language.
  • Experience in creating training concepts and execution of this

Additional Responsibilities:

  • Recognise staff training needs
  • Communicate all group information/changes to existing information to appropriate Kitchen colleagues in an accurate and timely manner
  • Sound knowledge of Banqueting operations as well as quality & control, international experience in large banqueting, management and organisational skills
  • Supervise the maintenance and cleanliness of all food preparation equipment.
  • Ensure a safe working environment for people to work.
  • Ensure all kitchen staff complies with Company fire, hygiene, and health and safety regulations (i.e temperature probing and food samples)
  • Prevent the abuse and/or destruction of BAFTA property
  • Examine all cooking equipment to ensure working performance and report any needed repairs
  • Ensure Fire, Life and Safety policies are followed and implemented
  • Assist Head Chef and Sous Chef in on-the job training of Hazard Analysis and Critical Control Points (HACCP) and Control of Substances Hazardous to Health (COSHH).