POSITION: SOUS CHEF
REPORTING TO: Head Chef
HOURS OF WORK: 40 hours on a shift basis, 5 in 7 – including weekends and bank holidays
BREAKS: 30 minutes unpaid break
APPEARANCE: To be dressed in a smart and professional manner in conjunction with the Quality Standard of The Venues Collection and as stated in your handbook.
GENERAL PURPOSE: To work along with the Head Chef to maintain standards set by the Company Operating Standards, ensuring the Kitchen hygiene standards are without exception adhered to. To ensure that guests always receive through effective communication, with all departments the highest level of customer care. Ensure all cost are kept in line with the Kitchen budgets agreed by the company.
LIAISON: Management, all HOD’s, Staff, External Suppliers and Contractors
DUTIES AND RESPONSIBILITIES
1.To ensure that all working areas are always kept clean and tidy.
2.To prepare, cook and serve food as specified by the Head Chef and to ensure that the food meets the appropriate specification.
3.To assist the Head Chef to supervise the Commis Chefs in all food preparation and food production in all kitchens.
4.To assist the Head Chef in ensuring HACCP is in place to ensure due diligence in preventing an outbreak of food poisoning.
5.To monitor the temperature, quality and portion size of all food served from the Kitchen areas.
6.When accepting deliveries, care must be taken to check off items against the delivery note and the original order and to only accept the items if they are of the correct quality and standard. The number of items must also be checked. Any discrepancies must be marked on the delivery note and drawn to the attention of the Head Chef.
7.To assist in food ordering by informing the Head Chef when stocks are reaching par stock levels.
8.Ensure good communication throughout the Kitchen department at all times.
9.To ensure the effective control of refrigeration and dry store goods to ensure that there is no waste.
10.To ensure that all areas of responsibility are always kept sanitized and free from dust and debris, following, strict and pre-agreed cleaning schedules.
1.To take an active role as a team member, welcoming new members of staff, assisting with their training and participating fully in all ongoing training initiatives.
2.As part of the larger team in maintaining the standards of the Centre, to be available for any reasonable assistance you may be requested to give in other areas of the Centre as business demands.
HEALTH AND SAFETY
1.To ensure that the Company Health & Safety procedures are
implemented within the department.
2.To be aware of all legislation that is relevant to your work and
ensure that all legal requirements are met, including licensing,
Health and Safety at Work, COSHH, Environmental Health, Fire
Precautions, Manual Handling and any others.
1.To assist the Head Chef to be responsible for all stocks held in the department, its requisition, safe storage and usage to ensure proper control of costs achieved.
2.To assist the Head Chef and Restaurant Staff to ensure that all services used are correctly recorded and charged to the appropriate guest.
3.To assist the Head Chef in controlling all operating expenses within the area in line with budgeted GP%.
1.To ensure the accuracy of all information and respect its confidentiality.
3.To ensure that you maintain high standards of customer care, both to internal and external customers and be aware of satisfiers and dissatisfiers for each.
4.As part of the larger team involved in maintaining the standards of the Centre, to be available for any reasonable assistance you may be requested to give in other areas of the Centre as business demands.
5.To be aware of the security of the Hotel and the people in it. Be familiar with all emergency procedures and act positively both in the event of an emergency and to prevent one.