Senior Sous Chef

Posted 23 January by BSS RECRUITMENT

DUTIES AND RESPONSIBILITIES

• Supporting with menu development and design taking into account the nutritional requirement of the company healthy eating cuisine.

• Supporting the Head Chef in recruiting, managing, training and performance of all kitchen staff to the company’s high standards.

• To raise purchase orders via the central ordering system

• Updating the People System in relation to daily hours worked by staff members and to complete rotas as instructed in the absence of the Head Chef

• Responsible for the preparation and presentation of our buffets and food on the menus.

• Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction

• To gain a working knowledge of the company healthy eating philosophy and ensure staff are trained and philosophy is implemented in department

• To ensure all food leaving the kitchen is to the agreed company standards

• To offer a personal service to all company Guests and club members that is in keeping with the company resort

• To forecast and make sure correct food stock levels are in place on a daily basis.

• To take responsibility for the management and running of the Kitchen in the absence of the Head Chef including supervising of staff.

• Ensure staff are on the rota and delegating kitchen responsibilities where necessary as per the business needs and forecasting.

• To ensure that all staff report for duty on time as per agreed department rota.

• To ensure systematic training is carried out and recorded.

• To be aware of customer demands and business trends and through liaison with the Food and Beverage Manager satisfy these needs.

• To liaise with the Events team on speciality group menus.

• To ensure that staff performance and appearance is up to required standards and that high standards are maintained at all times.

• Training of team members on section, delegation of tasks to all team members

• Assist other Chefs when necessary and help each other to remain motivated and focused

• To be fully aware of the Company Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.

• To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards.

• Ensure clear communication is maintained between the Kitchen and other Departments.

• To order food items for all outlets checking on prices, quality and quantity.

To ensure that the nominated suppliers are used on all occasions.

• Control departmental food cost expenditure and to minimize food wastage

• To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified.

• To ensure that all kitchen equipment is used for its purpose at all times.

• To report any maintenance defects to the maintenance department following the correct procedure.

• To ensure good customer relations are achieved when meeting customers within the Resort.

• Attend and contribute to any meetings as required.

• Attend training courses as required and ensure staff in the department attend.

• To work towards the aims of the Kitchen, Resort and Company.

• To be fully conversant with the Resort’s emergency procedures.

• Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.

• Comply and with all Company Policy and Procedures

• Complete any other reasonable duties as requested by the Senior Management Team.

PERSON SPECIFICATION

Qualifications

• Food hygiene certificate Level 2

• NVQ Level 1/2

Salary: £35k

Reference: 34301104

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