Sous Chef

CSA Recruitment
30 Sep 2016
27 Oct 2016
Contract Type
PRINCIPAL PURPOSE OF ROLE To support the head chef in the efficient running of the restaurant kitchen, ensuring the highest standards are consistently achieved in terms of the choice, content and presentation of meals in accordance with all current legislation and best practice. Key Responsibilities (the duties and tasks outlined are not intended to be exhaustive and other duties may be required from time to time) To carry out duties as and when required by the Head Chef To ensure that food is prepared, cooked and served to the highest standard at all times To efficiently manage the use of produce and ingredients in order to achieve GP targets To ensure that all kitchen duties have been carried out correctly in accordance with procedures i.e. cleanliness of work areas and equipment, food preparation, etc To cover for the Head Chef in his absence To ensure that all kitchen duties have been carried out correctly in accordance with procedures i.e. cleanliness of work areas and equipment, food preparation, etc To observe Health & Safety procedures.You have a responsibility to work safely at all times and to report any potential hazards, faults or problems by following the escalation procedure. To maintain the correct levels of stock within your outlet at all times to service demand without carrying excessive volumes. To attend work looking clean, smart and adhering to company appearance standards.Your uniform must be clean and crease free and name badge must be worn at all times. To attend and complete training courses as required. You may be required to carry out other tasks within the Catering department and within other departments, which naturally fall within reasonable expectations of the post. Training and Development To complete level 3 Food Hygiene training To Complete Health & Safety training To complete disability awareness training To maintain excellent product knowledge, competently answer any guest queries and be able to promote available products/activities Health & Safety Adhere to the disposal of waste policy Understand and ensure the implementation of the Health and Safety Policy and Emergency and Fire Procedures To immediately report to the Catering Manager, any faulty appliances, damaged furniture, equipment or any potential hazard Promote safe working practice General Promote and ensure the good reputation Ensure that all information of a confidential nature gained in the course of duty is not divulged to third parties Notify the Catering Manager or Duty Manager, as soon as possible of your inability to report to duty for all periods of absence (in accordance with the Attendance Management Procedure) EXPERIENCE /KNOWLEDGE/SKILLS & UNDERSTANDING Indicative levels of experience, knowledge/skill and understanding necessary to carry out the job: Essential Completion oflevel 2 Food Hygiene Course Ability to work unsupervised/to use own initiative Ability to respond to emergency situations in an effective manner Desired Previous Chef experience including Pastry NVQ 3 or equivalent in Catering PERSONAL ATTRIBUTES/COMPETENCIES REQUIRED OF POST HOLDER Positive ‘can do’ attitude Ability to work as part of a team Ability to work under intense pressure for prolonged periods Strong communication skills with customers, managers and team Ability to take on responsibility Flexible, committed and punctual Shows a passion for fresh food and uncompromising standards Keen to contribute to the development of the restaurant/catering facilities This job was originally posted as

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