Duties include/Key areas ofresponsibilities:
1. To be totallyresponsible for controlling all aspects of daily operation of thekitchen and the entire Kitchen Brigade in the absence of the HeadChef.
2. To control the preparation and service ofall food from the kitchen ensuring that it meets the agreedstandards.
3. To make regular inspection of thekitchen and food preparation areas.
4. To maintaina strict control on all food items issued from thekitchen.
5. To ensure that all orders are preparedaccording to the instruction on the appropriatecheck.
6. To ensure portion control is strictlyadhered to and action cases where wastage occurs and ensure astrict follow up and action.
7. To ensure thestorage of all food ensuring correct stock rotation and maximumsecurity at all times.
8. To check all goodsdelivered against the relevant documentation and check also forquantity and quality.
9. To assist in maintainingthe food cost percentage within the budget.
10. Toensure encourage and promote communication links between thekitchen and other departments within the hotel at alltimes.
11. To be aware of and comply with safeworking practices as laid down under the Health and SafetyAct.
12. To be aware of and comply with Food andHygiene Regulations.
13. To wear any appropriateprotective clothing provided by or recommended by thecompany.
14. To report any defects in the buildingor equipment according to the hotelprocedures.
15. To ensure any accidents to staffguests or visitors are reported in accordance with the correctprocedures.
16. To attend company training ifrequired to.
17. To action any other reasonablerequests made bymanagement
Qualifications:
Personspecification:
* To beflexible
* Havea can doattitude
Skillsand Abilities
* Ability to workindependently
* Experienceof a busy food operation within the last 2years
* Tohave a thorough understanding of H&Sregulations
* To be able tofollow food hygiene policyrequire
* Abilityto build rapport quickly with SeniorManagement
* Apositive approach to menu planning anddevelopment
* Flairand enthusiasm of working with freshingredients
Educationand Experience
* Worked in a similarenvironment
* NVQin a kitchenqualification
* HACCPandCOSHH
* Demonstrate knowledge of abusy working kitchen and banquetingoperation
PersonalQualities
* Must have enthusiasm andpassion for food
* Mustbe punctual andreliable
* Beselfmotivated
N.B.This Job Description is intended to illustrate the main duties andresponsibilities. It is not exhaustive of all aspects of the roleof Sous Chef but serves as a guideline. You are advised that theduties and responsibilities may change from time totime.
Remote Work :
No
EmploymentType :
Fulltime