Job Description
4 days on 3 days off
Must be able to cook different types of Fish Dishes
Overview of Role
As Sous Chef is responsible for smooth operations of the kitchen as well as to supervise the kitchen staff and support Head Chef in all kitchen duties.
Expectations
The Sous Chef is expected to:
Be professional at all times by leading by example
Adhere to company policies and procedures at all times, including but not exclusive of; H&S policies, HR policies, Food hygiene policies
Create and manage own workload efficiently
Communicate effectively with both your team and manager
Work closely with Head Chef and Senior Sous Chef
Main Duties & Responsibilities
Working directly alongside Head Chef & Senior Sous Chef in running the Kitchen. Lead by example
Must be competent cooking across every section of the kitchen and meet the standards set by the Head Chef. Attention to detail.Be able to cook to a high standard quickly and efficiently
Ensure that the kitchen is correctly organised and setup for breakfast, lunch, Afternoon Tea and dinner and service is run smoothly, quickly and efficiently
Ensuring that all the food served from the kitchen is the correct standard and quality at all times as set by Executive Chef
To be able to run the kitchen in the Head Chefs & Senior Sous Chef's absence
Responsible for all kitchen staff working during a shift. Making sure they are working safely, efficiently and to their full potential
Maintain a positive atmosphere and attitude in the kitchen, and be able to motivate staff
Controlling & responsibility for all ordering, quality and handling of food. Look after all kitchen inventory
Enforcing Daily cleaning. Ensuring constant high standards of cleaning and hygiene
Work closely with restaurant team to ensure guests are happy and looked after. Be flexible where possible to meet customer needs
Maintain general kitchen standards. Continuously monitor work.Keep all sections clean and tidy including fridges. Make sure all prep on all sections is correct & ready for each service
Be proactive and adaptable. Push to improve and take on added responsibility where possible
Train new chefs and apprentices to kitchen standards in all areas
To be aware of your obligations under the Health and Hygiene Laws and Food Safety Act
Any other reasonable duties required
