Sous Chef
- Recruiter
- Anonymous
- Location
- Welwyn Garden City
- Salary
- 22000.00 - 25000.00 GBP Annual
- Posted
- 28 Mar 2017
- Closes
- 12 Apr 2017
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
Sous Chef
Location: Welwyn
Salary/Rate: up to GBP25,000 depending on experience
Job Reference: J16917
To be responsible for the efficient organisation and day to day running of the Banqueting Kitchen, ensuring that agreed standards are maintained on a consistent basis. To continually strive to develop and improve standards and profits.
Responsibilities will include:
*
To ensure all specs are adhered to in regards to Banqueting foods-plated or Buffet.
*
In the absence of the Executive Chef, to plan rotas by agreed time for the following week and when appropriate, two weeks ahead to cover for planned leave. Ensure that rotas provide adequate cover in terms of skills and supervision for both chefs and porters, to cope with business needs and trends, ensuring that have provided cover for holidays and planned absence.
*
To assist the main kitchen brigade at all times when the banqueting department is not operating at full capacity.
*
To maintain the standards of the food production area, including the training of junior chefs.
*
To be responsible for the ordering of the required amount of stock for business levels to meet the requirements of the menu within budget. Take corrective action when stock runs out.
*
To be aware of daily revenue and daily food purchases, taking appropriate action to meet weekly food costs.
*
To liaise with the purchasing officer regularly to consider recommendations which will lead to improved standards or costs.
*
To effectively communicate all relevant information to team members.
*
To attend and contribute to meetings relevant to the Department and take action on agreed points.
*
In the absence of the Executive Chef, to secure effective handover of points for action and represent Kitchens at meetings as appropriate.
*
To constantly demonstrate, develop and maintain agreed food standards within the kitchen aiming to continually improve the standard of cooking in the brigade.
*
To ensure that the next shift has adequate mis en place.
*
To cost menus to budget percentage by agreed deadlines.
*
To report any maintenance issues using the agreed procedure to maintain good order and repair in the Kitchens. Regularly monitor progress on the reported problems through to satisfactory conclusion.
*
To regularly complete risk assessments as agreed within your Department.
*
To ensure that all food safety procedures, particularly fridge temperatures, food labelling, high risk food temperatures and cleaning schedules, ie up to date and completed on a daily basis and in good order.
*
To ensure that fridges and equipment used during shifts are regularly cleaned and maintained to hygienic standards.
*
To ensure the Department make every effort to minimise waste.
*
To ensure the Department adhere to procedures regarding daily spend and kitchen budgets, wastage, staff feeding and kitchen transfer logs.
*
To constantly be aware of customer feedback with regards to menu choices and develop new menus and ideas.
*
To meet agreed deadlines for menu development, training and introduction.
*
To take effective action on customer complaints to achieve customer satisfaction, which includes communicating details of both to team including action taken and outcome. Make every effort to satisfy and meet customer expectations.
*
To demonstrate effective leadership skills by leading by example, being a positive role model in terms of skills knowledge and behaviour.
*
To actively coach, train and provide constructive feedback to contribute towards the improvement of performance of your staff.
*
To effectively delegate, ensuring action has been completed.
*
To ensure required documentation is available for stock takes, ie wastage, staff feeding and kitchen transfer logs.
*
To ensure the Department is in good order for stock taking.
*
To be vigilant in maintaining a secure kitchen to avoid theft.
*
To be aware of the internal and external customer at all times and adopt the appropriate professional approach to both.
*
To treat people how you would be expected to be treated yourself.
*
To take pride in what you do, your department and what we have to offer.
*
To adhere to the Company's rules regarding appearance and personal hygiene at all times.
*
To ensure that the restaurant and kitchens are maintained in a high standard of cleanliness
Candidate Requirements
*
Previous experience in a similar role
*
Previous experience in banqueting kitchen
*
Previous Hotel experience
Please either send your CV to or call the office on (Apply online only) for more information
Location: Welwyn
Salary/Rate: up to GBP25,000 depending on experience
Job Reference: J16917
To be responsible for the efficient organisation and day to day running of the Banqueting Kitchen, ensuring that agreed standards are maintained on a consistent basis. To continually strive to develop and improve standards and profits.
Responsibilities will include:
*
To ensure all specs are adhered to in regards to Banqueting foods-plated or Buffet.
*
In the absence of the Executive Chef, to plan rotas by agreed time for the following week and when appropriate, two weeks ahead to cover for planned leave. Ensure that rotas provide adequate cover in terms of skills and supervision for both chefs and porters, to cope with business needs and trends, ensuring that have provided cover for holidays and planned absence.
*
To assist the main kitchen brigade at all times when the banqueting department is not operating at full capacity.
*
To maintain the standards of the food production area, including the training of junior chefs.
*
To be responsible for the ordering of the required amount of stock for business levels to meet the requirements of the menu within budget. Take corrective action when stock runs out.
*
To be aware of daily revenue and daily food purchases, taking appropriate action to meet weekly food costs.
*
To liaise with the purchasing officer regularly to consider recommendations which will lead to improved standards or costs.
*
To effectively communicate all relevant information to team members.
*
To attend and contribute to meetings relevant to the Department and take action on agreed points.
*
In the absence of the Executive Chef, to secure effective handover of points for action and represent Kitchens at meetings as appropriate.
*
To constantly demonstrate, develop and maintain agreed food standards within the kitchen aiming to continually improve the standard of cooking in the brigade.
*
To ensure that the next shift has adequate mis en place.
*
To cost menus to budget percentage by agreed deadlines.
*
To report any maintenance issues using the agreed procedure to maintain good order and repair in the Kitchens. Regularly monitor progress on the reported problems through to satisfactory conclusion.
*
To regularly complete risk assessments as agreed within your Department.
*
To ensure that all food safety procedures, particularly fridge temperatures, food labelling, high risk food temperatures and cleaning schedules, ie up to date and completed on a daily basis and in good order.
*
To ensure that fridges and equipment used during shifts are regularly cleaned and maintained to hygienic standards.
*
To ensure the Department make every effort to minimise waste.
*
To ensure the Department adhere to procedures regarding daily spend and kitchen budgets, wastage, staff feeding and kitchen transfer logs.
*
To constantly be aware of customer feedback with regards to menu choices and develop new menus and ideas.
*
To meet agreed deadlines for menu development, training and introduction.
*
To take effective action on customer complaints to achieve customer satisfaction, which includes communicating details of both to team including action taken and outcome. Make every effort to satisfy and meet customer expectations.
*
To demonstrate effective leadership skills by leading by example, being a positive role model in terms of skills knowledge and behaviour.
*
To actively coach, train and provide constructive feedback to contribute towards the improvement of performance of your staff.
*
To effectively delegate, ensuring action has been completed.
*
To ensure required documentation is available for stock takes, ie wastage, staff feeding and kitchen transfer logs.
*
To ensure the Department is in good order for stock taking.
*
To be vigilant in maintaining a secure kitchen to avoid theft.
*
To be aware of the internal and external customer at all times and adopt the appropriate professional approach to both.
*
To treat people how you would be expected to be treated yourself.
*
To take pride in what you do, your department and what we have to offer.
*
To adhere to the Company's rules regarding appearance and personal hygiene at all times.
*
To ensure that the restaurant and kitchens are maintained in a high standard of cleanliness
Candidate Requirements
*
Previous experience in a similar role
*
Previous experience in banqueting kitchen
*
Previous Hotel experience
Please either send your CV to or call the office on (Apply online only) for more information