Sous Chef

• In the absence of the Chef de cuisine take full responsibility for the running of the kitchen.

• Assist in the employment and retention of all staff.

• Assist in responding to Guest feedback.

• Assist in the maintenance of company paperwork.

• Assist in maintaining budgets and cost throughout all of the kitchens.

• In the absence of the Executive Chef attend any meetings that are required.

• Assist and supervise the agreed standard of food service during shift.

• Liaise and co-operate effectively with all other associated members of staff.

• Supervise the training of all new staff members in the department.

• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.

• Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times.

• Ensure all daily paperwork is filled out in accordance to company and government guidelines.

• Ensure Oasys is used on a regular basis

• Attend any training that is required by the company

• Monitor all staff time keeping and follow up were needed.

• To provide a friendly, courteous, quick, efficient and professional service at all times.

• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene.

• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages.

• Be aware of all relevant food suppliers and their products. Be in charge of ordering.

• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.

• To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to.

• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.

• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.