Looking for a Sous chef to join our dynamic team
• Assists the Head Chef in the achievement of the food General Practitioner % through weekly stock management, following up and taking prompt action on declared variances between theoretical, actual and budgeted General Practitioner % as directed • Builds and maintains recipes using Yes Chef to ensure a consistent approach and shared menu bank • Maintains the food stock levels within parameters agreed with the Head Chef and takes responsibility to minimise wastage and takes action accordingly • Uses Young’s nominated suppliers only for purchasing of products • Through the effective use of business processes and systems, manage business performance against financial targets, business risk compliance and standards • Ensures controls are maintained to maximize profit and efficiency and minimise wastage including labour, food stocks and consumables • Maximises opportunities within corporate guidelines to reduce waste in all energy resources • Leads the team during shifts to ensure opening and close down procedures and set-up is delivered to desired standard • Ensures all food deliveries are received in line with required legislative and Young’s standards and ensures all stock is stored, labelled and rotated correctly • Ensures the Kitchen Diary is completed throughout the day. Ensures the team adheres to licensing, health and safety, food safety, fire legislation and house rule and standards at all times.