Job Overview
As second in command in the kitchen brigade, this is a senior role that manages kitchen operations with an emphasis on maintaining hygienic standards and practices, staff training, and oversees the preparation and presentation of a consistent food product which meets customer’s expectations.
Responsibilities
1. Assist the Head Chef in the overall management of kitchen operations, including food preparation and presentation.
2. Supervise and train kitchen staff, fostering a collaborative and efficient working environment.
3. Ensure compliance with food safety regulations and maintain cleanliness in the kitchen at all times.
4. Oversee food production processes, ensuring that dishes are prepared to the highest standards of quality and consistency.
5. Collaborate with the culinary team to develop new menu items and enhance existing offerings.
6. Manage inventory levels, including ordering supplies and minimising waste.
7. Assist in maintaining kitchen equipment and ensuring it is in good working order.
8. Provide leadership during service periods, ensuring that all dishes are delivered promptly and to specification.
9. Oversee the preparation, presentation and be physically present during service.
10. Constantly check ready-to-eat food is handled in accordance with the FSMS.
11. Ensure the recipe specs, allergens and costings are reviewed for the relevant Restaurant, and any alterations must be sent to the Head Chef for review.
12. Oversee the ordering process ensuring proper usage of ingredients, stock control and reduction of food waste to achieve the targeted cost of sale.
13. Maintain complete knowledge of the food safety management system and ensure it is followed throughout the entire operation daily.
14. Ensure the HACCP program is carried out correctly.
15. Ensure that the kitchen is ready for any announced or unannounced inspections by the Environmental Health officer or the internal Food Safety Officer.
16. Ensure that the kitchen cleaning schedule set up by the Head Chef is followed by everyone after each service and exercise proper methods to prevent equipment damages.
17. Check on all kitchen equipment in your area that should be fixed and report it to the Head Chef, Maintenance Manager & Head of Hotel Operations daily. Ensure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, per the company standards.
18. Assume the Head Chef's responsibilities in their absence.
19. Assist the Head Chef with ongoing training and ensure that the high standards set are followed.
20. Work closely with the Head Chef to accomplish tasks related to Inventory, Equipment control and maintenance.
21. Assist the Head Chef with all Health & Safety & Food Safety Policies and procedures, ensuring the relevant training is delivered.
22. Assist the Head Chef with group menu planning, specification sheets and costings.
23. Assist the Head Chef with reviewing recipe specs ensuring alterations are sent to the Head of Hotel Operations for review.
24. Assist the Head Chef in controls and analysis in all areas of kitchen and food production and sales.
25. Ensure that the walk-in refrigerator and dry store are clean and tidy.
26. Comply with policies relating to the safety and welfare of all staff including equal opportunities and discrimination laws.
27. Actively participate in training and development programs and maximize opportunities for self-development.
Requirements
Essential:
1. NVQ Level 2 or Equivalent
2. Level 2 Health & Safety
3. Proven experience as a Sous Chef or in a similar role within the restaurant or hospitality industry.
4. Strong knowledge of food safety practices and culinary techniques.
5. Excellent leadership skills with the ability to motivate and manage a team effectively.
6. Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
7. Exceptional organisational skills with a focus on food production efficiency.
8. A passion for culinary arts and a desire to help develop junior staff members' skills.
9. Flexibility to work various shifts, including evenings and weekends as required.
If you are passionate about hospitality, possess strong managerial capabilities, and are ready to take on new challenges in a fast-paced environment, we encourage you to apply for this exciting opportunity.
Job Types: Full-time, Permanent
Benefits:
1. Canteen
2. Company events
3. Company pension
4. Discounted or free food
5. Employee discount
6. Free parking
7. Health & wellbeing programme
8. On-site parking
9. Sick pay
Experience:
1. Sous Chef: 2 years (preferred)
2. Cooking: 2 years (preferred)
Licence/Certification:
1. Driving Licence (preferred)
Work Location: In person
Application deadline: 30/01/2025
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