Pastry/Dessert Sous Chef

Hungerford

Salary is dependent on experience

Full time - Permanent

We are currently recruiting for a Pastry/Dessert Sous Chef to join our client on the outskirts of Hungerford.

Job Description

Oversee and ensure the effective and smooth management of the Kitchen.
Oversee daily kitchen operations, particularly in the Pastry Section, and deputise for the Head Chef during absences.
Prepare, cook, and present dishes across Cold Section, Breakfast, Hot Kitchen, Pastry Section, and Coffee Shop as per standards.
Maintain high standards of food hygiene and adhere to health and safety regulations.
Understand and follow HACCP rules. Be prepared for Health Officers' visits, conduct daily checks of HACCP monitoring sheets/cleaning checklists, and ensure HACCP sheets are filled out and filed appropriately.
Check daily bookings and any special events.
Order food products, inspect deliveries for quality, and input supplier orders into the G Drive.
Manage weekly bread orders on Cybake.
Monitor portions and control waste to maintain profit margins.
Assist the Head Chef with paperwork, including allergen reports and cost analysis. Manage stock control, spoilage, and wastage.
Liaise with Front of House staff about daily specials such as soup, steak, ice cream, sorbet, etc. Report guest complaints/issues in the Head Chef's absence.
Support the Head Chef in menu creation, contributing creative ideas while considering cost efficiency.
Communicate professionally with other departments.
Document morning requirements from Head Chefs before daily preparation.
Ensure cleanliness and organisation in the food preparation area and throughout the kitchen.
Ensure all food products are fresh and follow FIFO. Maintain a tidy kitchen and ensure no trash remains before closing.
Train new kitchen employees on standards and regulations. Lead and monitor the kitchen staff to ensure sanitation and standards are maintained. Address and resolve diners’ complaints quickly.
Check and report maintenance issues and faulty equipment.
Inspire and motivate the kitchen team, including an ambitious Chef de Partie and Kitchen Porter. Liaise and meet with other management personnel
Nurture all kitchen staff with a patient management technique which promotes the family atmosphere of the business.
Identify training needs of staff
Deal with day-to-day staff issues

Benefits

Accommodation if required
Full training and opportunity to develop within the business
Free meals on duty
20% off all products
Discounted Cookery School Courses

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