YUMN BRASSERIE
JOB DESCRIPTION
Job Title: Sous Chef
Reporting to: Head Chef
Responsible for: Kitchen staff
Salary : Depending on experience
Introduction:
Yumn Brasserie, an exciting new culinary experience at the heart of Croydon’s restaurant quarter. The newly renovated 150 cover Brasserie will offer diners an inspired selection of fine dining dishes along with locally sourced dry aged steaks in a chic and relaxed atmosphere. We are looking for staff that shares our passion in great food and outstanding service. Join us in our mission to put Croydon on the foodie map!
The restaurant will be open from 11am to 11pm seven days and therefore shift patterns will mean the post will require weekend and evening work.
The Job
The sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff to ensure the smooth running of the kitchen and excellent quality of food.
Duties:
• Run the kitchen on a day-to-day basis.
• Lead and inspire the team to ensure the kitchen runs smoothly and efficiently at all times.
• Train, support and develop team members.
• Ensure consistency of produce throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Work with management to compile and develop the menu.
• Possess an in depth knowledge of the full menu.
• Support the management team to ensure targets are met with labour and food costs.
• Administrative duties associated with the role.
• Any other reasonable duties.
General kitchen duties
• To ensure that all food is prepared hygienically and safely at all times.
• compliance with food labelling and temperature controls.
• To minimize food waste at all times.
• To inform/deal with any dangerous/hazardous equipment.
• To ensure operating equipment is kept clean and safe.
• To work cleanly and tidily at all times.
• To clean any food areas.
• To ensure all recipes and standards are followed.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Adhere to the company's uniform standards.
Person Specification:
The following are requirements of the post:
• Positive references from previous employer
• Previous experience in a similar establishment
• Worked as a junior sous chef for a minimum of 2-3 years
• Be able to manage a number of chefs at different levels
• Good culinary knowledge
• Food hygiene certificate/training
• Good knowledge of English language
• Flexible attitude to working hours and variable shift patterns
• Good team player
• Good communication skills
• Desire and ability to train others
• Remain calm under pressure
Qualifications:
NVQ level 1 and 2 or equivalent
experience and knowledge:
• experience of working in a similar role.
• experience of effectively managing a team of chefs and kitchen staff to achieve great food and outstanding service.
• Knowledge of all appropriate legislation relating to a restaurant.
• experience of managing budget effectively.
• Excellent knowledge and proven experience of adhering and valuing health and safety in a restaurant environment.
Skills and behaviours:
• Excellent communication and influencing skills.
• Able to lead and work as part of a team.
• Passionate about the hospitality industry and providing customers with excellent food and a wonderful dining experience.
• Setting goals – able to provide clear direction and guidance by setting clear goals, objectives and targets.
• Solve problems - Through involving individuals and teams in decision-making processes.
• Time Management - Organise time and resources effectively.
• Verbal Communication - Communicate face-to-face whenever possible.
• Interpersonal skills – Engage with people at all levels to get the best outcomes.
• Working well in groups – Foster an approach where group work is encouraged and staff feel valued and their contribution is valued and encouraged.
• Managing conflict – able to support individuals and teams solve issues and problems and intervenes to resolve conflict situations.
• Be able to thrive under extreme pressure, long hours and in a heated environment.
Commitments:
• Show a commitment to the Company’s equal opportunities policy.
• To work in a professional manner.
• Be committed to the health and safety of the Company.
• Show commitment to your own and others’ learning and continuing professional development.
• Committed to the Company’s ethos of having a passion for great food and outstanding service
Special conditions:
It is the post holder’s responsibility to ensure that you operate within a secure and legal environment at all times, working within the requirements of the Health and Safety at Work Act 1974 and within the Company’s health and safety policy/procedures.