Busy city centre hotel looking for an enthusiastic experienced Sous Chef or strong Chef di Parti seeking your next challenge to join the team.
As sous chef you will be:
Responsible to the Head Chef
Responsible for the assisting the Head Chef in the day to day running of the Kitchen Team
Job Synopsis: Responsible for the day to day running of the kitchen. Supervision of the food preparation and production, maximising revenue and ensuring the quality of dishes remains to a high standard. Creating menus for restaurant, conference and banqueting. Creating rotas to ensure staffing levels are correct for the business needs. To ensure high levels of cleanliness within the kitchen according to relevant legislation.

Main Responsibilities:

• To ensure all food is prepared and cooked in accordance with agreed menu specifications. Controlling and directing the food preparation process and any other relative activities
• Constructing menus that are both creative and profitable, ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages, liaising with purchasing companies for food orders
• Remedy any problems or defects, arrange for repairs when necessary
• Manage, hiring and training all kitchen staff
• Oversee the work of all other kitchen staff members
• Estimate staff’s workload, create weekly rotas for all kitchen staff
• Comply with nutrition and sanitation regulations and safety standards; adhere to all fire, food and health and safety regulations
• Overall responsibility for daily operations in the kitchen
• Maintaining or raising the profit margins on food
• Excellent cooking skills
• An understanding of produce and ingredients
• Minimise wastage through effective working methods and portion control

Salary up to £34,000 Depending on experience
Job Types: Full-time, Permanent
Pay: £30,000.00-£34,000.00 per year

Experience:

• Chef: 2 years (required)
• Chefs: 2 years (required)

Work Location: In perso

• To ensure all food is prepared and cooked in accordance with agreed menu specifications. Controlling and directing the food preparation process and any other relative activities
• Constructing menus that are both creative and profitable, ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages, liaising with purchasing companies for food orders
• Remedy any problems or defects, arrange for repairs when necessary
• Manage, hiring and training all kitchen staff
• Oversee the work of all other kitchen staff members
• Estimate staff’s workload, create weekly rotas for all kitchen staff
• Comply with nutrition and sanitation regulations and safety standards; adhere to all fire, food and health and safety regulations
• Overall responsibility for daily operations in the kitchen
• Maintaining or raising the profit margins on food
• Excellent cooking skills
• An understanding of produce and ingredients
• Minimise wastage through effective working methods and portion contro