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SOUS CHEF

Lokasyon: LINGFIELD, SURREY Maaş: 27000.00 - 28000.00 GBP Per Annum
Sektör: Hospitality & Leisure Meslek türü: Sürekli
Çalışma Şekli: N/A Başvurular: N/A
Yayınlandı: 12 günler önce Referans numarası: 3127755
Reporting to the Head Chef and acting in their absence, the Sous Chef will be responsible for carrying out all kitchen operations and supervising Casual Chefs and Kitchen Porters, maintaining high food quality and awareness of hygiene regulations. Being conscious of cost control and maintaining good staff relations as well as ensuring adherence to all legal and Company health and safety standards.



1. To assist as required in the costing of menus to achieve the targeted GP%
2. To assist or complete stock takes as required
3. To actively assist in future purchases and major redevelopment schemes for the kitchen areas
4. To ensure all EHO and food safety and production requirements are met
5. Ensure quality control at all times throughout production process from raw material to ready plated end product
6. To ensure tidy and hygienic storage of all food materials during any stage of the production process throughout the kitchen and secure stocks outside production hours
7. To control portion size and waste factors at all times, directly influencing GOP
8. To closely work on day to day basis to ensure hygienic and tidy kitchen areas at all times
9. To assist as required in creative menu designs and ensuring production control
10. To ensure a safe working environment at all times
11. To be fully aware of competitors and industry trends
12. To continually update production and presentation methods to realise optional costs and maximum guest satisfaction
13. To attend appropriate training courses as requested by the Head Chef or their seniors.
14. To observe, maintain and drive all Health & Safety and Hygiene policies
15. To assist Health Inspector or Auditors, if required
16. To meet clients when required to assist in menu planning
17. To actively sell the products and services of the Resort
18. To maintain good communication between Kitchen and other F & B and non-F & B departments.
19. In conjunction with Human Resource department, to supervise all members of the kitchen team towards a happy and motivated workforce, maintaining Company Personnel Policies and Procedures
20. To roster kitchen staff economically to volume forecasts, realising costs maximisation and maximum customer satisfaction
21. To ensure that the highest standards of hygiene are maintained at all times in all parts of the kitchen and all machinery and equipment used
22. To assist in ordering of food service materials and equipment to cope with the anticipated business as requested by the Head Chef 
23. To ensure that the agreed portion sizes and menu specifications are adhered to
24. To ensure wastage in the kitchen is kept to the absolute minimum to reduce costs and increase profitability
25. To undertake any other duties as directed, from time to time, by the Head Chef or his seniors
26. To deputise, from time to time, for the Head Chef 




Qualifications:
• GCSE or equivalent
• L3 Food Safety in Catering
Experience:
• Minimum of 3 years experience as Sous Chef in a multi outlet environment
Personality:
• Attention to detail
• Self motivated
• Excellent communicator
• Customer service focused (internal and external).


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