KEY DUTIES & RESPONSIBILITIES
The Sous chef is responsible for running our hotel kitchen in the absence of the head chef ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Kitchen operation and its administration.
You will exhibit culinary talents and personally perform tasks while assisting in leading the staff and managing all food related functions. Also assisting in supervising the kitchen areas to ensure a consistent, high quality product is produced
General Kitchen & Staff Management
To delegate responsibilities to subordinates as required
Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained correctly
Ensure the efficient and smooth running of the kitchen
Promote and maintain good working relationships throughout the team and other departments
Carry out, monitor effective induction and staff training.
Undertake training as agreed to enhance and improve personal skills and knowledge
Food Purchasing & Cost Control
Ensure that stock levels are kept at agreed levels so that groceries are fresh and frozen products are used quickly and rotated in a systematic way
Ensure that food stock are of sufficient quantity according to the hotel occupancy and booking forecasts
Check deliveries on receipt ensuring that faulty/incorrect items are returned, ensuring that the relevant paperwork is completed
Ensure that an effective stock rotation procedure is adhered to at all times and assist in the monthly stock take with the Head Chef
Quality Control
Ensure that chefs are always in clean tidy uniforms and always presentable
Demonstrate and maintain high standards of cooking to meet and exceed customer expectations
Ensure that all food products received into the hotel are of the required standard and quality
Ensure that high levels of customer service are maintained at all times
Menu Planning & Food Production
Ensure that guests are always receiving an exceptional dining experience representing true value for money
Assist the Head Chef to devise and plan menus to include those with specific dietary needs
Cost all menus using the most up-to-date ingredient costs and according to agreed formula
Take action to minimise wastage at all stages of food production implementing controls and keeping records Instil into the kitchen a culture of essential hygiene practices connected with storage, cooking and storage of food; the importance of clean, tidy and hygienic working practice such as use of knives, chopping boards,
surfaces etc
Lead by example in observing the rules concerning personal hygiene and appearance
Health & Safety
Monitor all activities in line with the Hazard Analysis Critical Control Point approach
Ensure compliance with all food hygiene regulations are adhered to within the kitchen environment in accordance with Health & Safety regulations
Key Personal Attributes
Fair and firm management abilities
Strong administration skills
Creative and innovative
Hands-on approach in all operational aspects
Excellent communication skills
Possess initiative and be self motivated
Job Types: Full-time, Permanent
Pay: £34,000.00 per year
Benefits:
Company pension
Discounted or free food
Employee discount
Free parking
On-site parking
Work Location: In person
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