We have an exciting opportunity for an experienced Sous Chef to join the team.
About the Sous Chef role
• To ensure the efficient and smooth running of the kitchen.
• To manage the day-to day activities of Commis chefs and Chefs De Partie and take responsibility for the management and supervision of Kitchen Porters during any Head Chef absence.
• To maintain a high standard of specified work in accordance with the Head Chef’s instructions• To ensure that the highest possible food quality is maintained.
• To promote and maintain good working relationships throughout team.
• To prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence.
• To be able to perform evaluations during probationary periods.
• To coach and support the development of all members.
• To monitor performance within the department and participate in annual appraisal.
• To monitor stock movement and ensure an effective stock rotation procedure.
• To take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.
• To maintain and develop relationship with suppliers.
• To assist in the Responsibilities of ordering.
• To ensure that details of all orders are recorded according to set procedures, ensuring that the relevant paperwork is received and processed.
• To meet with any guest as required and ensure that high levels of customer service are maintained at all times.
• To help in achieving food cost, kitchen standard and overall objectives• To ensure all products are stored as per health department regulations.
• To keep high standards of personal hygiene, clean uniform• To adhere to company procedures in regards to cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.
• Full time as required by the operation of our restaurants.
About you:
• Passionate about high quality food and hospitality industry.
• Motivated leader, able to demonstrate strong organisational and management skills.
• Must be able to perform under pressure and be able to produce highest quality product at all times (over 200 covers served per day)
• Positive work attitude
• Be able to remain calm under pressure
• Ability to organize and plan your work and the work of your team.
• Inspire and motivate the team to achieve food to specification and therefore achieve sales and profits.
• Ability to recognise potential problems and identify and carry through effective solutions.
• Be able to communicate at all levels