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Position: Sous Chef
Report to: Executive Chef / Head Chef
Main function of post: The management of the Kitchen under the rules of the Executive Chef to ensuring GPs and standards are met whilst assisting with cost, controls and company development
Hours: Significant flexibility will be required to meet business needs (including weekends)
Wage, Stock, Maintenance Controls :
Produce rota when required
Accurate stock takes are carried out as required; outcomes are reported and investigated
where required
Training and Development: ( support the executive chef)
Identifying training needs
Ensure the agreed company induction is carried out for all kitchen employees
Menu Development: (support the executive chef)
Working on developing new dishes and seasonal menus
Accurate costings to meet agreed GPs
Ensure all menus are up to date and meet calendar diary dates and special events needs
Ensure all marketing/websites reflect any menu changes and or promotion
Health and Safety/Food Hygiene: (support the executive chef)
Ensure Health and Safety and Food Hygiene legislation is met
Work with the Restaurant Management teams to ensure areas of concern are dealt with
Ensure appropriate action is taken with regards to RIDOR and the reporting of any claims of food poisoning, whilst liaising with Food Alert regarding relevant issues
Over see all areas of Kitchen cleaning
Ensure all Restaurant and Kitchen employee uniforms are clean and employees well presented
