We are offering, the right candidate, the exciting opportunity to work in our newly opened Japanese brasserie, located in Piccadilly Circus, the cultural centre of London.
For the right employee who embodies our core values and who are "Kaizen TO THE END", opportunities for career advancement are aplenty; Are you dedicated and driven enough to want to progress? Then we at Anzu will provide the training required to help you move up in the competitive hospitality industry.
So what do we expect from a successful candidate?
The Sous Chef is responsible for day to day running and managing of the Anzu kitchen in the absence of the Head Chef whilst developing the team and maintaining high quality and safety standards.
Responsibilities
- Assisting in Day-to-day management of the Kitchen
- To ensure that the Kitchen is operated in a smooth and professional manner by following Head Chefs requests to ensure all operational tasks are completed safely and efficiently as/when required (including daily administration) to Anzu Standards
- To support and communicate regularly and effectively with the Head Chef and General Manager
- To ensure correct prep levels and instructions are left for Chefs / Kitchen team during the Head Chefs absence
- To be in charge of the kitchen, kitchen team and daily orders when Head Chef not present.
- To assist in controlling food, labour and variable costs
- To assist in ensuring all stock levels are managed and accounted for in an efficient manner while keeping wastage to a minimal level
- To assist in ensuring that the Kitchen is fully maintained and serviced as required.
- To communicate any equipment issues to the Head Chef
- To support General Manager and Head Chef in day-to day management of the Restaurant.
To follow staff food policy
- Food Quality, Presentation and Hygiene
- To ensure that all food presented to guests is prepared with the freshest ingredients and to Anzu and legal standards
- To be responsible for preparing and presenting quality food ( following correct food and hygiene standards) and all final products leaving the kitchen are to the Company Standard
- To report any issues with food quality and freshness from suppliers or the central kitchen to the Head Chef or the General Manager
- To follow the Stock Labelling (DOT system) and Rotation System (FIFO) to ensure the products are identifiable and used in the correct order
- To be aware of correct temperatures for deliveries, storage and cooking and recording them on the temp log sheets daily
- To actively support Head Chef in implementing any menu changes following the Company procedures
Supervising of the Kitchen Porter team
- To be in charge of all the training registers for Kitchen Porters, help with recruiting and training new staff members.
- To lead by example , ensuring the kitchen is always clean and presentable
- To ensure all kitchen equipment and all the chemicals are used correctly
- To praise and recognise good performance
In return Tonkotsu will offer you
- Competitive pay
- Paid holiday
- Free staff meals
- 50% discount off food whilst not working
- An excellent training program
Job Type: Full-time
Salary: £25,000.00 to £28,000.00 /year.