As our Banqueting Sous Chef, you will assist the Executive Sous Chef to ensure the overall efficient and effective management of the Banqueting kitchen whilst driving sales and ensuring quality of product and resource to the highest standard.
Key Responsibilities
1. Participate in the planning and costing of menus
2. Develop and write standard recipes and develop new dishes and products
3. Ensure that outstanding culinary technical skills are maintained
4. Assist with organising special events and special food promotions
5. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
6. Maintain a hygienic kitchen
7. Supervise and train assigned team members
8. Work with Executive Sous Chef in manpower planning and management needs
9. Work with Executive Sous Chef in the preparation and management of the budget
10. Achieve GP margins for the kitchen through keeping the costs down
11. Assist Executive Sous Chef in financial duties, such as stock takes
What we’re looking for:
To be successful in this role, you must possess the following qualifications, attitude, behaviours, skills, and values:
1. Proven track record within a similar role - essential
2. Food Safety Level 3 / 2
3. NVQ level 2 or equivalent - preferred
4. Ability to effectively lead a team
5. Ability to remain calm whilst under pressure
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