Sous Chef

at  Crown and Garter

Are you a creative and passionate pastry chef looking to take your culinary career to the next level? The Crown and Garter Hotel is seeking a talented Pastry/Dessert Sous Chef to join our dynamic kitchen team.
As a Pastry/Dessert Sous Chef, you will play a crucial role in crafting delicious and visually stunning desserts that delight our guests.
You will work closely with our Head Chef, taking charge of the pastry section and contributing to the hot kitchen as needed.
This is a fantastic opportunity to showcase your skills, innovate with new dessert ideas, and grow within a supportive and professional environment.
If you are ready to bring your expertise and creativity to the Crown and Garter Hotel, we would love to hear from you.

GENERAL PURPOSE

Overseeing and ensuring the effective and smooth management of the Kitchen.

KEY TASKS AND RESPONSIBILITIES:

• Daily Operations: Oversee daily kitchen operations, particularly in the Pastry Section, and deputise for the Head Chef during absences.
• Preparation and Cooking: Prepare, cook, and present dishes across Cold Section, Breakfast, Hot Kitchen, Pastry Section, and Coffee Shop as per standards.
• Hygiene and Safety: Maintain high standards of food hygiene and adhere to health and safety regulations.
• HACCP Compliance: Understand and follow HACCP rules. Be prepared for Health Officers’ visits, conduct daily checks of HACCP monitoring sheets/cleaning checklists, and ensure HACCP sheets are filled out and filed appropriately.
• Bookings and Special Events: Check daily bookings and any special events.
• Inventory Management: Order food products, inspect deliveries for quality, and input supplier orders into the G Drive. Manage weekly bread orders on Cybake.
• Portion and Waste Control: Monitor portions and control waste to maintain profit margins.
• Paperwork Support: Assist the Head Chef with paperwork, including allergen reports and cost analysis. Manage stock control, spoilage, and wastage.
• Communication: Liaise with Front of House staff about daily specials such as soup, steak, ice cream, sorbet, etc. Report guest complaints/issues in the Head Chef’s absence.
• Menu Development: Support the Head Chef in menu creation, contributing creative ideas while considering cost efficiency.
• Professional Interaction: Communicate professionally with other departments.
• Preparation: Document morning requirements from Head Chefs before daily preparation.
• Sanitation and Organization: Ensure cleanliness and organisation in the food preparation area and throughout the kitchen. Ensure all food products are fresh and follow FIFO. Maintain a tidy kitchen and ensure no trash remains before closing.
• Team Leadership: Train new kitchen employees on standards and regulations. Lead and monitor the kitchen staff to ensure sanitation and standards are maintained. Address and resolve diners’ complaints quickly.
• Equipment Maintenance: Check and report maintenance issues and faulty equipment.