Sous Chef - Brasserie Blanc - Bristol

Key ResponsibilitiesPromote the image of Brasserie Blanc Restaurants as a professional organisation. Assist in the financial performance of the business by meeting or exceeding agreed food gross profit targets, achieving stock levels and controlling labour costs.Assist with sales initiatives and promotion of the brasserie.Assist the head chef in planning, organising and directing the work of all the kitchen staff.Assist in recruiting, training and continuous development of the kitchen team to achieve their personal best. Support training initiatives in line with the business needs.Encourage and coach the department and to develop team-work to deliver excellent standards. Actively encourage & participate in meetings with the FOH team in the absence of the head chef. Comply with all company policies and legal requirements relating to the operations of the kitchen, ensuring good practice in all aspects of the kitchen.Assist in maintaining all records as required by the HACCP to ensure due diligence across the whole of the food production.Ensure that all equipment is functional and used according to company / manufacturer's guidelines. Report any faults or maintenance issues promptly according to the brasserie procedure.Maintain the highest standards of hygiene, health & safety throughout the kitchen and comply with the legal requirements.In the absence of the Head Chef, ensure that the presentation of the menus and blackboards are correct with regards to the spelling and descriptions of the dishes.Motivate the team by inspiring extraordinary efforts and the best results.Assist in ensuring that there is always a choice of seasonal / local weekly specials, agreed in advance with the head Chef. These will be written and costed correctly to ensure food cost margins are achieved. Comply with all security measures to ensure the protection of guests and company property.