sous chef
Responsibility
- assist with the planning of weekly and seasonal menus and special menus for promotional events
- manage the kitchen team on a day to day operational basis in the absence of the Head Chef
- prepare food to the highest standard under the instruction of the Head Chef
Show more +11 - manage the receipt and storage of all stock
- communicate effectively with both the immediate kitchen team and the catering team as a whole
- ensure that the kitchen is maintained at the highest level of cleanliness at all times
- assist with the monthly stock take as per agreed schedule
- assist the Head Chef in achieving all KPI’s
- provide ideas for social media posts and future promotions
- site key holder
- adhere to all relevant health and hygiene regulations with regards to the preparation and serving of food and the general kitchen environment including adherence to the kitchen team appearance standards
- duty Kitchen Manager as required
- to be a member of the First Aid team after suitable training
- complete all other tasks requested by the Head Chef or Restaurant Manager
Requirements
- demonstrable experience working in a fast paced commercial kitchen
- intermediate Food Hygiene Certificate
- city & Guilds or BTEC qualification in Professional Cookery or equivalent demonstrable experience
Show more +10 - demonstrable ability to cost a variety of menu items
- basic Food Hygiene essential
- demonstrable ability to ‘value engineer’ menu items to achieve target margin
- demonstrable ability to learn to cost a variety of menu items
- demonstrable ability to learn how to ‘value engineer’ menu items to achieve target margin
- demonstrable understanding of relevant health and safety practise and how to apply it
- understanding of how to create seasonal menus
- sous Chef: 1 year
- experience of coaching junior colleagues
- able to display an understanding of relevant health and safety management and how to apply it
Salary in other companies in the position sous chef
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