Responsibilities and duties: Encompass overseeing the kitchen's operations, ensuring food quality, following the critical food safety measures and ensuring is being followed by all food handlers and managing the culinary team. Following are a broad guidelines expected from a Sous Chef, but not limited to:
Key Responsibilities:
1. Menu Planning and Preparation: Assist the Head Chef in planning and preparing menus, including creating new recipes and menus.
2. Kitchen Management: Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation.
3. Staff Supervision: Supervise and train kitchen staff, including cooks, kitchen porters, and other support staff.
4. Food Safety and Hygiene: Ensure that all food safety and hygiene protocols are followed, and that the kitchen is maintained in a clean and organized manner.
5. Inventory Management: Assist with inventory management, including ordering supplies and managing stock levels.
6. Cost Control: Help to control food costs by minimizing waste, optimizing menu planning, and implementing cost-saving initiatives.
7. Customer Service: Ensure that customers receive the quality wholesome food as per the menu and processes, and are treated with respect
8. Health and Safety: Ensure that all health and safety (HACCP) protocols are followed, and that the kitchen is a safe working environment
Job Type: Full-time
Pay: From £28,000.00 per year
Benefits:
* Bereavement leave
* Company pension
* On-site parking
Experience:
* Chef de partie: 2 years (required)
Language:
* English (required)
Work authorisation:
* United Kingdom (required)
Work Location: In person