Sous Chef
- Recruiter
- Confidential
- Location
- Faringdon
- Salary
- Competitive
- Posted
- 11 Oct 2021
- Closes
- 08 Nov 2021
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
Job Purpose
To lead the kitchen brigade in absence of Head Chef. Assisting the Head Chef in the planning, preparation, production, service and ordering of all food items and kitchen supplies, adhering to budgetary requirements. Ensuring you provide a high level of efficiency whilst maintaining and improving the standard and quality of service.
Key responsibilities
* Review business sheets and meet with Head Chef and Chefs de Partie regarding the day's business.
* Prepare prep lists for mis-en-place for future days.
* Delegate daily tasks to Chefs de Partie and Commis Chefs.
* Control wastage and portion sizes to aid achievement of departmental budgets.
* To compile and implement menus for the Restaurant whilst working within Company set G.P.
* Maintain all records/data accumulated within department
* To attend any departmental and training meetings as required.
* To be dressed in a smart and professional manner.
* To comply with all health and safety legislation.
* To be fully aware of the :
Accident reporting procedure
Maintenance fault reporting procedure
Fire Policy
* To understand how the Hotel's health and safety policy affects your department and how it links in with the rest of the Hotel.
* To be a valued member of your Hotel team, helping and advising colleagues where required, promoting the image of the Hotel and that of the Company at all times through active sales activity and a positive approach.
* To undertake any other reasonable duty as requested from the management team or your Head of Department.
The responsibilities in the Job Description are subject to change from time to time to reflect the changes in business requirements
To lead the kitchen brigade in absence of Head Chef. Assisting the Head Chef in the planning, preparation, production, service and ordering of all food items and kitchen supplies, adhering to budgetary requirements. Ensuring you provide a high level of efficiency whilst maintaining and improving the standard and quality of service.
Key responsibilities
* Review business sheets and meet with Head Chef and Chefs de Partie regarding the day's business.
* Prepare prep lists for mis-en-place for future days.
* Delegate daily tasks to Chefs de Partie and Commis Chefs.
* Control wastage and portion sizes to aid achievement of departmental budgets.
* To compile and implement menus for the Restaurant whilst working within Company set G.P.
* Maintain all records/data accumulated within department
* To attend any departmental and training meetings as required.
* To be dressed in a smart and professional manner.
* To comply with all health and safety legislation.
* To be fully aware of the :
Accident reporting procedure
Maintenance fault reporting procedure
Fire Policy
* To understand how the Hotel's health and safety policy affects your department and how it links in with the rest of the Hotel.
* To be a valued member of your Hotel team, helping and advising colleagues where required, promoting the image of the Hotel and that of the Company at all times through active sales activity and a positive approach.
* To undertake any other reasonable duty as requested from the management team or your Head of Department.
The responsibilities in the Job Description are subject to change from time to time to reflect the changes in business requirements