Senior Sous Chef

DEPARTMENT: Back of House

REPORTS TO: Head Chef

The role of Senior Sous Chef is predominantly focused on supporting the Head Chef to provide the Kitchen Team with the tools required to deliver an above and beyond experience at Etci Mehmet; from monitoring the quality of the food offer to ensuring the team are in compliance with Etci Mehmet policies and procedures. You will need to have experience in a fast-paced steakhouse environment, with a knowledge of Turkish cuisine. This role requires a varied skill set, where the Senior Sous Chef must provide fantastic and courteous shift management in line with company policy and procedure in parallel to liaising with other departments to optimise efficiency within the business. It is imperative that the team remain focused on their specific duties for the shift.

1) Drive for excellence in the delivery of food preparation through ensuring standards are maintained at all times.

2) Proactive approach to maintaining the highest level of food quality.

3) Ensuring the safety of guests and the team is a key priority of the business.

4) Providing the Kitchen Team with constructive, respectful, and consistent feedback in order to improve the overall business performance.

5) Ensuring that all food is stored in line with food safety regulations.

6) Ensure that cleaning standards are maintained at the highest level in line with health and safety regulations.

7) Ensuring that all due diligence regarding food preparation policies is completed, and there is no falsification of food records.

8) To meet the needs of guest requirements in a flexible and respectful manner.

9) To deliver the menu within the required food timings for the restaurant.

10) To proactively contribute to menu development.

11) You will provide cover for Head Chef Absences and be fully accountable for this performance.

SPECIFIC DUTIES

? Monitor team attendance compliance and have a proactive approach to absenteeism. ? Allocate duties for the shift. ? Complete daily Health and Safety/Food Safety/Maintenance checks and report any issues. ? Ensure the business is Show Ready before opening, and throughout the shift. ? Ensure staffing levels meet the requirements of the reservations for the shift. ? Consistently communicate and provide feedback and motivation for the Kitchen Team. ? Resolve any issues that arise in an efficient and courteous manner. ? Monitor stock levels and report any availability issues where necessary. ? Closely monitor food quality and times throughout the shift, and coach the Kitchen Team where necessary. ? Organise breaks for the Kitchen Team to comply with employment law. ? Provide a cost analysis for any new special dishes that are developed.

? Check all closing cleaning duties have been completed. ? Report any stocking requirements in preparation for the next shift. ? Ensure all appropriate equipment has been turned off. PROFILE Education / Professional experience Vocational certificate in professional cuisine 2 years of experience Significant experience within Steakhouse Restaurants Fluent in English Skills / Qualities Positive Knowledge of Turkish cuisine Culinary talent, attention to detail, curiosity, and generosity Attention to cleanliness and hygiene Excellent Leadership skills A thorough and organised approach Ability to adapt Good training and knowledge transfer skills Ability to work under pressure Responsive Creative and innovative

During the course of duty, you will have access to certain information which demands the utmost confidentiality, discretion must be exercised at all times. Due to the nature of the industry, flexibility in working hours is essential. Participation in the Duty Management roster is necessary.

The above list is not exhaustive. It may be modified or added to, as per the business requirements.