Led
Sous Chef
Experience: Experience in a similar position within the hospitality industry
Salary: £10.48 per hour
JOB DESCRIPTION:

Deputise for the Head Chef in his/her absence. Assist in the running of the kitchen and allied areas producing food throughout the facility in accordance with operational and statutory requirements, striving to deliver the highest level of customer and staff satisfaction.

RESPONSIBILITES:

To adhere to standard recipes, methods of production and presentation, in accordance with standards of operation.

Assist in the provision of food for all food & beverage areas to comply with prescribed standards.

Assist in the supervision of the main kitchen, wash up area, food stores, rubbish area and other back of house areas associated with the above, including corridors.

Assist in ordering and advance planning to meet the weekly food requirements of the facility.

To ensure the food production function is maintained in accordance with the departmental standards of operation with due regard to minimising wastage and performing within budgetary criteria.

To assist in ensuring accurate records and checks of food deliveries are maintained, in accordance with company policy.

Assist in the training of kitchen and back of house staff and to ensure they are effectively supervised with specific emphasis on food safety, health and safety, consistent and efficient menu production and to ensure they adhere to correct corporate practices and regulations.

To ensure that any inability to meet advertised menu offerings are effectively communicated to front of house staff prior to the possibility of orders being taken.

To assist in the execution and processing of food stocktakes as required.

To lead whole or part shifts and head the food production in these instances, assuming responsibility for maintaining availability and consistency of all dishes offered, effecting fast and efficient service and all other operational standards.

To take action where appropriate, or notify the Head Chef or Duty Manager of any breaches of discipline or terms and conditions of employment by the kitchen or back of house staff, for immediate action.

To assist in the supervising Kitchen operations to ensure correct use of kitchen plant (and associated areas as listed above), equipment and utensils, and report faults or abuse at the earliest opportunity in accordance with established procedures.

Maintain the food and beverage areas in a clean, tidy and safe condition, in accordance with prescribed standards and report any damage or wear of furnishings, fittings or equipment to the management team immediately.

Ensure compliance with all health and safety practices and procedures including COSHH, First Aid, hazard reporting and requirements of wearing PPE.

Work in a safe manner, with a view to the safety of yourself, fellow workers and customers.

Be fully familiar with and adhere to all company policies and procedures in respect of fire prevention, fire fighting and fire evacuation plans and to use fire and emergency equipment only for the purpose prescribed.

Exhibit due diligence regarding the security of employees and customers, reporting anything suspicious to the management team.

Ensure the correct use and care of all plant, light equipment, utensils, fixtures and effects, reporting anything hazardous or defective using prescribed procedures.

To ensure you maintain the highest standard of food & safety and food handling practices, consistent with the company and statutory requirements.

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