Sous Chef

Experienced Sous Chef required in a hotel kitchen brigade with supervision of employees as well as producing quality high volumes for weddings and functions and detailed individual dishes for our Garden Restaurant.We are looking for someone who: High standard of detail and professional standardsTeam player.Able to communicate clearly, confidently and courteously.Previous 4 star hotel or quality restaurant experience in a similar roleSmart, professional appearance.Calm under pressure.Guide and direct the team to ensure consistency of standards and a high level of performance and service delivery.Seeks and develops innovative and creative ideas, developing and encouraging a learning culture, to provideahigh quality product and service standardsSkillsChef, Sous Chef, Team Player, Busy Kitchen, Food Hygiene, Kitchen Hygiene, Kitchen Health and SafetySectorsQuestionsAre you eligible to live and work in the UK? Unfortunately, at this point in time we are unable to accept applications from anyone not living in the U.K., Please provide your phone number so we can call you if suitable for a trial, Please provide your phone number so we can call you if suitable for a trial, Are you eligible to live and work in the UK? Unfortunately, at this point in time we are unable to accept applications from anyone not living in the U.K.About the RoleTo ensure all food is served to the required company standard.To aid the Head Chef in planning and implementing all new menus.To ensure that all commodities are on site, at appropriate stock levels to service the hotel guest.To ensure that a high standard of cleanliness is maintained in the kitchen operation.To strive and anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.To ensure that all the team are correctly dressed, that they understand the importance of high personal hygiene standards.To incorporate all internal learning and development tools,To help prepare and check the departmental rotas to ensure that staffing levels are in accordance with the agreed budget. To adjust staffing levels, to meet business requirements.When undertaking purchasing for the department that it is within the company guidelines. To participate in the monthly stocktake, to action any discrepancies immediately.To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastageTo abide by all company and legal food safety standardsTo ensure that all team member hold, or receive, food hygiene training.That all new procedures comply with food safety policy.That all appropriate records are in place and are reviewed on a regular basis.All Employee relations issues are dealt both professionally and legally in a fair and reasonable manner.When information is given in accordance with legislative and Company policy and procedureTo maintain up-to-date personal and relevant records to company standards.Ensure that the department is operating to the agreed manpower / productivity ratios set by Line ManagerMust attend all H&S, Fire and Food Training as directed by designated Line Manager.Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe systems of work appropriate to your role.In use of company nominated chemicals, it is your responsibility to comply by COSHH.Understand the importance of adhering to company policy with reference to Hazard spotting, first aid reporting, and reporting accidents.To have a complete understanding of Hotel and Company procedure in the event of a fire.Attend hotel and departmental inductionAttend Job chats and Performance Reviews.Development through NVQ training.Being a Buddy for new starters.