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.