Sous Chef

Sous Chef

Weekly Pay

Temp to Perm

£40,000 salary but paid weekly at £19 per hour.

1 week 6 days

1 week 4 days

JOB DESCRIPTION

Job Title: Sous Chef

Department: Kitchen

Responsible to: Head Chef

Responsible for: Chefs de Partie

Commis/Trainees/Apprentices

Kitchen Support Operatives

Guests and Self

Overall scope and purpose of job

To give quality service, both to customers and colleagues. To assist the Head Chef in the supervision, control and running of the kitchen and ancillary services, to the specified standards of the hotel and department, adhering to company and statutory regulations.

Main duties and responsibilities

• To deliver five star service to all guests.

• To maintain a high level of personal hygiene and appearance, wearing the appropriate uniform/protective clothing/equipment. To set a good example with timekeeping.

• To work in co-operation with other departments, developing and maintaining working relationships with colleagues in you're own and other departments.

• To attend meetings and hotel and departmental training sessions whenever instructed. To work with the hotel to maintain own personnel training certificates.

• To adhere to the procedures for the security of keys, stock and company and personal property and report immediately any suspicious circumstances or people behaving strangely.
• To work safely, conforming to statutory and company health and safety regulations, especially with regard to fire precautions, manual handling, chemical usage and storage, disposal of waste materials and reporting of accidents. Comply with other related statutory regulations (e.g. COSHH).
• Have a full operational knowledge of the preparation; production, presentation and service methods of all food and beverage items served in the establishment.
• Help plan, organise and cost daily, periodic, special, vegetarian and function menus, in co-operation with the Head Chef. Assist in the development of new items and dishes.
• Order and receive food and non-food items in accordance with company purchasing policy and as directed by the Head Chef.
• Allocate tasks to subordinate kitchen, production and support staff and check they have been carried out effectively. To display high levels of social skills to deal with staff/colleagues of all levels.
• Ensure that all items and dishes are prepared and served according to standards agreed by the Head Chef and Food and Beverage Manager.
• Implement related staff training - departmental induction, job skills, safety and other statutory requirements. Maintain training records as instructed. To take on board one area of responsibility e.g. Health and Safety. Provide technical guidance to staff and take immediate action over shortfalls.
• Assist the Head Chef in retaining staffing levels within agreed budget targets. Help prepare work rotas/holiday schedules.
• Work with the Head Chef in controlling departmental costs and expenses, conduct regular wastage checks. Encourage fuel and energy saving and other environmental initiatives, without detrimental effect on standards, service or safety. Help to achieve the weekly/period budgeted food gross profit percentage margin.
• Establish and maintain effective communications with subordinate staff and senior management/colleagues.
• Assist with the completion of departmental administration and staff counselling. Undertake job chats and appraisals. Ensure that standards of discipline are adhered to.
• Aim for a high level of customer satisfaction and help to provide any special customer requests.Help to maximise revenue and profitability. Work with the restaurant staff in promoting the sale of 'special items'.
• Promote and maintain a high standard of food safety and hygiene throughout the kitchen and support areas. Ensure that stock rotation, temperature control, avoidance of cross contamination, overall cleanliness and safe waste disposal, are adhered to continually.
• Work in co-operation with other departments especially restaurant and banqueting services.Develop effective working relations with colleagues in the kitchen and other departments.
• Attend and support hotel and organise departmental training session as appropriate.
• Encourage safe working procedures and carry out risk assessments as instructed. Work safely conforming to statutory and company health and safety regulations, especially fire precautions, manual handling, chemical usage and storage, disposal of waste materials, and reporting of accidents.Comply with other related regulations (e.g. health and hygiene). Report all defective equipment and hazards to the appropriate department.

• To apply a positive and adaptable approach to assist the Head Chef with problem solving and planning.

• To liaise effectively with the Head Chef on departmental matters and communicate any daily problems or recommendations.

• To check daily business and relay necessary information to persons responsible. To complete handover books, checklists cover totals and response to customer complaints.

Occasional duties

• Deputise for the Head Chef and other positions in the kitchen during normal working or emergencies or as deemed necessary by the Head Chef or General Manager.
• Carry out other duties/tasks outside normal routines but within the scope of the job.