Junior Sous Chef

Posted 4 days ago by Newstaff Employment Services Ltd
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Job Title: Junior Sous Chef

Responsible to: Head Chef

Scope & Purpose of Job: As a hands-on chef, to control the daily operations of the kitchen and food production areas efficiently and cost-effectively and ensure that the standards of service are in line with the Company’s Customer Care policy and the procedures laid down by the Executive Chef.

Responsibilities/Duties:

  • To ensure that the highest possible standards of food preparation and presentation are achieved at all times.
  • To work closely with the Waterfront Restaurant Manager and his team to ensure excellent customer service and communication.
  • To manage and motivate reporting staff within agreed resource and budget levels.
  • To monitor stock levels and usage of materials and follow our ordering procedure and to closely monitor all waste
  • To train, performance manage and develop brigade as required, including the front of house team e.g. re menu knowledge.
  • To comply with all the relevant current statutory regulations, particularly Food Hygiene and Health & Safety.
  • To carry out other duties and responsibilities as and when required by general management.
  • To be responsible for cleanliness of kitchen and back of house areas
  • Responsible for communicating all requirements of bar, restaurant and banqueting the kitchen personnel
  • Full wine and food menu knowledge
  • To ensure all staff are on time and are properly groomed
  • To guide, train and develop all kitchen staff.
  • To ensure a high standard of personal hygiene and grooming.
  • To deal with house property as per house policy
  • To ensure that all maintenance is recorded, reported and carried out
  • To ensure that the relevant incident report forms are filled out correctly when necessary
  • To ensure that reasonable care is taken for the HACCP system and health & safety regulations by you, other employees, guests and any other persons on the premises.
  • To carry out fire and accident procedures.
  • To operate machinery and care for it as necessary, ensuring adherence to Health & Safety procedures.
  • To ensure that all materials and equipment are not left in a hazardous state.
  • To report and, where possible, take action on incidents of accident, fire loss or damage.
  • To introduce new dishes and seasonal specials to the menu.
  • To check HACCP log book daily.
  • Reference: 37027393

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