Sous Chef

at  Crown and Garter

This was the first Honesty coffee shop, and where it all began. A pub with rooms and restaurant as well as a coffee shop and plenty of outside seating, set in a very picturesque setting. The Crown and Garter is open 7 days a week, and serves breakfast, lunch and dinner to our residents, locals and tourists.

• 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.
• Proactivity: Be proactive and lead the team effectively.

Honesty Group is an independent business operating pubs, restaurants, coffeeshops, and farm shops as well as serving our online and wholesale customers. Opened in 2014, Honesty Group now runs 15 sites across Berkshire and Hampshire, with our strong community-led values, and people-first approach separating us from our competitors. We are committed to holding ourselves to the highest standards with regards to the environment and sustainability, with all our food made by hand by our incredible team of chefs and bakers utilising fresh, seasonal, local ingredients (where possible) and served to our customers by dedicated, healthy and happy staff. We are Real Living Wage employers.