Sous Chef - #2096051

4 days on 3 days off

Must be able to cook different types of Fish Dishes

Overview of Role

As Sous Chef is responsible for smooth operations of the kitchen as well as to supervise the kitchen staff and support Head Chef in all kitchen duties.

Expectations

The Sous Chef is expected to:

·Be professional at all times by leading by example

·Adhere to company policies and procedures at all times, including but not exclusive of; H&S policies, HR policies, Food hygiene policies

·Create and manage own workload efficiently

·Communicate effectively with both your team and manager

·Work closely with Head Chef and Senior Sous Chef

Main Duties & Responsibilities

·Working directly alongside Head Chef & Senior Sous Chef in running the Kitchen. Lead by example

·Must be competent cooking across every section of the kitchen and meet the standards set by the Head Chef. Attention to detail.Be able to cook to a high standard quickly and efficiently

·Ensure that the kitchen is correctly organised and setup for breakfast, lunch, Afternoon Tea and dinner and service is run smoothly, quickly and efficiently

·Ensuring that all the food served from the kitchen is the correct standard and quality at all times as set by Executive Chef

·To be able to run the kitchen in the Head Chefs & Senior Sous Chef’s absence

·Responsible for all kitchen staff working during a shift. Making sure they are working safely, efficiently and to their full potential

·Maintain a positive atmosphere and attitude in the kitchen, and be able to motivate staff

·Controlling & responsibility for all ordering, quality and handling of food. Look after all kitchen inventory

·Enforcing Daily cleaning. Ensuring constant high standards of cleaning and hygiene

·Work closely with restaurant team to ensure guests are happy and looked after. Be flexible where possible to meet customer needs

·Maintain general kitchen standards. Continuously monitor work.Keep all sections clean and tidy including fridges. Make sure all prep on all sections is correct & ready for each service

·Be proactive and adaptable. Push to improve and take on added responsibility where possible

·Train new chefs and apprentices to kitchen standards in all areas

·To be aware of your obligations under the Health and Hygiene Laws and Food Safety Act

·Any other reasonable duties required