SOUS CHEF – CG – OXFORDSHIRE

Job Title : Sous Chef

Unit/Function (Address, turnover, number of sites, number of employees):

Abdigdon, Oxfordshire

Sector: Kitchen

Team Structure (how many direct reports, key stakeholders): Head Chef-Sous Chef-Banq. Sous chef 4 CDP 2 Commis

Hay Grade / Contract Banding (If applicable) or detail reasoning for non-Hay graded roles (or Hay D/E):

This is a non Hay Graded position

Cost Centre: 94176001

Package (salary, car, and additional bonus?):

£27000

DBS Check required: Yes No Enhanced DBS

NO

Driving license req’d: No but preferable

Patterns of work (Days / Hours): 8 hour shifts, 5 days over 7, potential for paid overtime

Position and Candidate Profile

Key responsibilities and Deliverables

The main responsibilities and key deliverables of the role

As our Sous chef you must be quick-thinking, adaptable and calm under pressure. You will often be responsible for making changes with short notice when certain supplies – or staff – don't arrive in time for service. You will be a pivotal link between the , Head Chef and the entire team. This is a vital role in our kitchen environment.

You will be responsible for ensuring all food service are kept in line with the kitchen standards of procedures and supporting the head chef in maintaining excellent food safety and hygiene as well as leading the team during service when required.

Responsibilities include:

  • Ensure all food is served to the required company standard
  • Ensure that a high standard of cleanliness is maintained in the kitchen operation
  • Anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction
  • Be correctly dressed and understand the importance of high personal hygiene standards
  • Participate in the monthly stock, take at your Line Manager’s request, and to action any discrepancies immediately
  • purchasing, price and portion control, and wastage
  • Abide by all company and legislative food standards
  • Ensure that you are aware of, and uphold, all appropriate Risk Assessments

Skills required

Specific knowledge, skills and experience needed to carry out the role. Including qualifications or certifications

  • Have equivalent of UK food safety Hygiene qualifications of Level 3
  • Have the appropriate skill set of an experienced Senior Chef de partie or above.
  • Be able to deliver to large volumes and at high speeds

Experience in weddings, restaurants and large functions preferable

Candidate Profile

Minimum expectations

Desirables

Culture / team fit

As our Sous chef you must be quick-thinking, adaptable and calm under pressure. You will often be responsible for making changes with short notice when certain supplies – or staff – don't arrive in time for service. You will be a pivotal link between the,Head Chef and the entire team. This is a vital role in our kitchen environment.

Will suit a team player and cool temperament as well someone who is motivated and passionate about their role.

Please enclose the following documentation

This information is a mandatory requirement of the UK Home Office.

We are unable to submit a Visa Application without this additional evidence

Job Description

Yes

Unit/Team Org. Chart

Yes

Copies of Menus & other promotional materials

Yes

How many covers are served per day/week?

Over 2000 per week

Photographs (kitchen, service area, patron area, establishment frontage)

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