Job Description

Responsibilities and duties: Encompass overseeing the kitchen's operations, ensuring food quality, following the critical food safety measures and ensuring is being followed by all food handlers and managing the culinary team. Following are a broad guidelines expected from a Sous Chef, but not limited to:

Key Responsibilities:

1. Menu Planning and Preparation: Assist the Head Chef in planning and preparing menus, including creating new recipes and menus.

2. Kitchen Management: Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation.

3. Staff Supervision: Supervise and train kitchen staff, including cooks, kitchen porters, and other support staff.

4. Food Safety and Hygiene: Ensure that all food safety and hygiene protocols are followed, and that the kitchen is maintained in a clean and organized manner.

5. Inventory Management: Assist with inventory management, including ordering supplies and managing stock levels.

6. Cost Control: Help to control food costs by minimizing waste, optimizing menu planning, and implementing cost-saving initiatives.

7. Customer Service: Ensure that customers receive the quality wholesome food as per the menu and processes, and are treated with respect

8. Health and Safety: Ensure that all health and safety (HACCP) protocols are followed, and that the kitchen is a safe working environment

Job Type: Full-time

Pay: From 28,000.00 per year

Benefits:

Bereavement leave Company pension On-site parking
Experience:

Chef de partie: 2 years (required)
Language:

English (required)
Work authorisation:

United Kingdom (required)
Work Location: In person