Sous Chef – Robertsbridge
Salary: Competitive and dependent on experience
Hours: Full or part-time considered = 25 - 40 hours per week, can be flexible
Weekend hours on rotation as are evenings and day shifts.
Key Responsibilities
Working with our Head Chef and Kitchen team to regularly develop new menu options depending on seasonal influences and customer demand
Cooking and preparing dishes to a high standard with a real eye for detail
Leading the kitchen team in the absence of our Head Chef, effectively managing and directing our junior kitchen team members when you are in charge
Food ordering, keeping the kitchen adequately stocked
Putting away deliveries of food/stock: checking for freshness and ensuring accuracy of invoices
Ensuring the kitchen is clean and hygienic, following cleaning rotas and keeping records
Following stock rotation; checking fridges and freezers are in order
Controlling and minimising wastage
Liaise regularly with FoH to ensure they understand the menu and if there is any additional information regarding upcoming bookings, i.e. allergies and intolerances
Ensuring readiness for service; organising weekly and daily preparation of food, turning on equipment, cleaning fryers, sorting through fridges, etc.
Effectively dealing with customer situations in a friendly and competent manner, i.e. discussing any dietary requirements or any concerns with their food
Help to induct new members of the team into the kitchen
Meeting statutory Health & Safety requirements and up to date food hygiene certificate
Assist with monthly stock take What we are looking for from you
To be passionate and have a real energy to deliver fresh, interesting and delicious dishes
Keen eye for detail
Creative flair for developing new dishes
Understand kitchen costs and how to accurately price dishes
Practical – able to find simple solutions for any issues that may arise
Good communication skills
Organisation and preparation
To be honest and trustworthy
A reliable and flexible approach when it comes to shift work
Driving licence and a car preferred (20-minute walk to the nearest train/bus station which only run certain times during the day) Health & Safety
All staff are expected to observe all health and safety at work regulations
Reporting accidents
Take reasonable care for the health and safety of themselves and others
Report any unsafe practices or broken equipment to the Head Chef so that action can be taken immediately
Use all equipment as trained, observing all safe practices to avoid accidents
Follow COSHH procedures
Be aware of emergency procedures, e.g. emergency evacuation of the building, use of fire extinguishers Values
A positive can-do attitude
Teamwork – we are all part of one team12
Lead by example, setting pace and high standards
Able to use your own initiative to deal with any challenges and inform managers as appropriate
To genuinely enjoy what you do and have a good sense of humour