You would be working for a privately owned Country House Hotel in West Wales.
The Sous Chef reports directly to the Head chef and is responsible for the implementation of all directives from him/her
Responsible for
The role covers the following areas: -
All aspects of working in a kitchen
Health and Hygiene
The sous chef will implement standards concerning the kitchen. All members of the kitchen should uniformly use these standards. These include: -
Preparing (Mis-en-place)
Cooking
Presentation of dishes
Ordering
Cleaning
Washing-up
Health and Safety
The sous chef is responsible for their own safety and well-being as well as colleagues and team members. Any issues are to be reported to the Head chef or/and Duty Manager as soon as possible.
Following health and hygiene guidelines and ensuring food safety is a high priority. The sous chef will follow the procedures set-out to ensure that the highest standards are met.
Hours
The sous chef weekly hours should be those reasonable to cover the job and customer needs. These on average would be 40 hours per week and where possible having two consecutive days off per week. It will include early mornings, late nights and working most weekends. Includes working bank holiday weekends, Valentines, Easter, Festive Period (Off on Chr...