Senior Sous Chef

Skillsearch Limited
From £22,000 to £25,000 per annum
03 Oct 2016
20 Nov 2016
Contract Type
Our client is looking for a Senior Sous Chef to support the Executive Chef and manage all aspects of the kitchen, ensuring that agreed standards are maintained on a consistent basis. Main duties and responsibilities In the absence of the Executive Chef, to plan rotas by agreed time for the following week and when appropriate, two weeks ahead to cover for planned leave. Ensure that rotas provide adequate cover in terms of skills and supervision for both chefs and porters, to cope with business needs and trends, ensuring that have provided cover for holidays and planned absence. To be responsible for the ordering of the required amount of stock for business levels to meet the requirements of the menu within budget. Take corrective action when stock runs out. To be aware of daily revenue and daily food purchases, taking appropriate action to meet weekly food costs. To liaise with the purchasing officer regularly to consider recommendations which will lead to improved standards or costs. To effectively communicate all relevant information to team members. To attend and contribute to meetings relevant to the Department and take action on agreed points. In the absence of the Executive Chef, to secure effective handover of points for action and represent Kitchens at meetings as appropriate. To constantly demonstrate, develop and maintain agreed food standards within the kitchen aiming to continually improve the standard of cooking in the brigade. To ensure that the next shift has adequate mis en place. To cost menus to budget percentage by agreed deadlines. To report any maintenance issues using the agreed procedure to maintain good order and repair in the Kitchens. Regularly monitor progress on the reported problems through to satisfactory conclusion. To regularly complete risk assessments as agreed within your Department. To ensure that all food safety procedures, particularly fridge temperatures, food labelling, high risk food temperatures and cleaning schedules, ie up to date and completed on a daily basis and in good order. To ensure that fridges and equipment used during shifts are regularly cleaned and maintained to hygienic standards. To ensure the Department make every effort to minimise waste. To ensure the Department adhere to procedures regarding daily spend and kitchen budgets, wastage, staff feeding and kitchen transfer logs. To constantly be aware of customer feedback with regards to menu choices and develop new menus and ideas. To meet agreed deadlines for menu development, training and introduction. To take effective action on customer complaints to achieve customer satisfaction, which includes communicating details of both to team including action taken and outcome. Make every effort to satisfy and meet customer expectations. To demonstrate effective leadership skills by leading by example, being a positive role model in terms of skills knowledge and behaviour. To actively coach, train and provide constructive feedback to contribute towards the improvement of performance of your staff. To effectively delegate, ensuring action has been completed. To ensure required documentation is available for stock takes, ie wastage, staff feeding and kitchen transfer logs. To ensure the Department is in good order for stock taking. To be vigilant in maintaining a secure kitchen to avoid theft. To be aware of the internal and external customer at all times and adopt the appropriate professional approach to both. To treat people how you would be expected to be treated yourself. To take pride in what you do, your department and what we have to offer. To adhere to the Company’s rules regarding appearance and personal hygiene at all times. To ensure that the restaurant and kitchens are maintained in a high standard of cleanliness Common skills To ensure at all times that the health, safety and hygiene rules and procedures are carried out to the letter and to ensure that you address that if other people are not carrying them out To attend training on a regular basis and attend statutory training when required To maintain a good working relationship with your colleagues creating a team that works well together and with other departments. To inform the Executive Chef/Managing Director/Deputy General Manager of anything that will affect the business in a positive or negative way To minimise costs at all times without detriment to the business. To carry out any reasonable requests by management Adhere to hotel policies and rules and follow reporting procedure To always represent the hotel and department to the highest of standards insuring that every guest internally or externally is treated with the utmost respect and spoken to in a polite and courteous manner To be fully conversant with: The hotel and company fire procedures, Health & safety policy and security procedures Short and long term company promotions Hotel Rules This is subject to change according to business requirements and can be reviewed and updated on a regular basis. Must have experience of a similar role in a 4 establishment. If you think you have what we're looking for, we want to hear from you Please note only applicants with relevant experience will be contacted This job was originally posted as

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