JOB SPECIFICATION Working hours - 10:30am - 3pm morning shift 6pm - 9:00pm evening shift, Monday to Friday. Saturday and sunday 10am - 9pm with 2 hours off. Free soft drinks and lunch. £13.50 weekdays. £14.50 weekends. Assist with the recruitment and training of all kitchen staff Willing to work a 48 hour week including weekends and night shifts Deputise in the Head Chef's absence implementing compliance policies set by the government in 'Safer Food Better Business' guide. Ensure that the copy of ' Safer Food, Better Business' is up to date. Ensuring all staff are aware of the '14 allergens' and preventing any cross contamination during service. Ensuring all allergen recipe cards and allergen matrixes are up to date. Ensuring the correct colour coded chopping boards are used in the correct manner and that nopathogen or allergen contamination. Coordinate daily staff briefings for all kitchen staff on duty in the Head Chef's absence Assist with the arrangement of COSHH training as and when required Assist with the development of menus and dishes Encourage team to fill out timesheets correctly Responsibiity for ensuring orders are processed correctly and correct quantities are ordered. Assist with the checking of deliveries to ensure all ordered stock has been delivered to achieve food budgeted cost controls, ensuring minimum wastage within the kitchen Ensure all staff have an understanding and awareness of stock control and wastage Ensure that all food and safety standards are exceeded on a daily basis label food correctly and ensure stock rotation is completed keep up to date with changes in health and safety and food handling regulations (HACCP) Maintain high standards of hygiene and cleanliness in the kitchen report any issues with equipment to management in a timely manner keep all records up to date incase food safety audit assist with the coordination of weekly/ monthly deep cleans of the kitchen in the absence of the Head Chef monitor staff output ensuring all food that leaves the kitchen is of the highest standard any other add hoc duties as requested by the head chef the employee agrees and understands that any acts of insubordination may result in dismissal EXPERIENCE 2 years experience as a Senior Sous Chef in a similar enviroment Experience of managing a team Experience of developing menus and dishes PERSONAL ATTRIBUTES Motivated Ability to work effectively in a fast pace enviroment with sense or urgency Able to use your your initiative Excellent communication skills with team members Leadership skills Good commercial awareness Demonstrate a passion for food and cooking