Your focus as Sous Chef will be to support the head chef in leading a culinary team that provides a nutritionally balanced, comprehensive, and high-quality culinary service. Your responsibilities include providing a well-balanced, appealing menu that meets IDDSI guidance and fits within budget.
Responsibilities
* Preparing modified diets that look appealing and are well-balanced and in accordance with IDDSI guidance.
* Supervising and directing the work of culinary staff, providing instruction and demonstration to unqualified staff on simple food preparation activities.
* Understanding the principles of safe food handling to ensure that all food preparation undertaken in the kitchen meets the highest hygiene standards.
* Supporting all culinary team members in fully understanding the Avery Food safety management system.
* Providing leadership and collaboration with the Head Chef to deliver exceptional culinary services to residents.
To be successful you must live our values of caring, support, honesty, respect, and accountability in all that you do.
Qualifications
* Hold a relevant catering qualification – City & Guilds 706/1 and 706/2 or NVQ or equivalent.
* Have a minimum of 1 year of catering experience.
* Demonstrate compassion and commitment to the delivery of high-quality culinary services to residents.
* Be able to be adaptive and flexible to cover a range of responsibilities at short notice.
* A DBS Disclosure check, the cost of which will be met by Avery Healthcare.
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