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Sous Chef
Sous Chef
Sous Chef
Posted 17 days ago
- Salford, Greater Manchester
- Any
- External
A new neighborhood restaurant in Manchester is on the lookout for the best in hospitality to join our team.
ROLE
The role of the Sous Chef is to be fully competent in each area detailed below, in the absence of the Head Chef, whilst financially managing / health and safety and controlling the business.
OVERVIEW OF RESPONSIBILITIES AND DUTIES
PRODUCT QUALITY & CONTROL:
To ensure consistency, timings, presentation and quality are delivered at all times
Demonstrating full commitment to menu knowledge and 100% focus on achieving all Company requirements
To ensure that the kitchen opens, operates and closes to the required standards
Commitment to standards of presentation of staff and site
Ensuring stock rotation and par level management and to maintain a fresh approach to product offering.
Receiving of goods
Effective pass management, prep controls line checks and tastings
To ensure the adherence to all daily/weekly cleaning schedules.
CREATIVE DEVELOPMENT:
Attendance and participation in staff brief to ensure 100% focus on product & service quality.
HUMAN RESOURCES, RECRUITMENT, TRAINING AND RETENTION:
To be responsive to all training provided and to attend all relevant training sessions
To act as a role model to all new employees, by showing a positive approach to team spirit through support and positive communication
Staff appraisals, training and development plans and team building
Staffing levels including costed rotas, holiday management and productivity management
To attend management and department meetings when required
To comply with all legal and good practice in relation to staff grievance and disciplinary situations
To work with the Head Chef, Restaurant Manager and the People Department in relation to all employee welfare issues
TECHNICAL SKILLS AND LEGAL COMPLIANCE
To comply to Health & Safety including legally required training/risk assessment adherence and equipment maintenance (internal and external)
To adhere to all company rules. Regulations and procedures
To communicate potential problems to the Head Chef or Restaurant Manager and to take a pro-active approach to their resolution
To play an active part in Kitchen cleanliness, Food Safety and Food Hygiene.
FINANCIAL
Ordering, receiving, storing, controlling and counting of all food stocks
Administration of all stocks including invoice collection, price checking and date entry of stock
Cost of sales analysis.
AMRT1_UKCT
ROLE
The role of the Sous Chef is to be fully competent in each area detailed below, in the absence of the Head Chef, whilst financially managing / health and safety and controlling the business.
OVERVIEW OF RESPONSIBILITIES AND DUTIES
PRODUCT QUALITY & CONTROL:
To ensure consistency, timings, presentation and quality are delivered at all times
Demonstrating full commitment to menu knowledge and 100% focus on achieving all Company requirements
To ensure that the kitchen opens, operates and closes to the required standards
Commitment to standards of presentation of staff and site
Ensuring stock rotation and par level management and to maintain a fresh approach to product offering.
Receiving of goods
Effective pass management, prep controls line checks and tastings
To ensure the adherence to all daily/weekly cleaning schedules.
CREATIVE DEVELOPMENT:
Attendance and participation in staff brief to ensure 100% focus on product & service quality.
HUMAN RESOURCES, RECRUITMENT, TRAINING AND RETENTION:
To be responsive to all training provided and to attend all relevant training sessions
To act as a role model to all new employees, by showing a positive approach to team spirit through support and positive communication
Staff appraisals, training and development plans and team building
Staffing levels including costed rotas, holiday management and productivity management
To attend management and department meetings when required
To comply with all legal and good practice in relation to staff grievance and disciplinary situations
To work with the Head Chef, Restaurant Manager and the People Department in relation to all employee welfare issues
TECHNICAL SKILLS AND LEGAL COMPLIANCE
To comply to Health & Safety including legally required training/risk assessment adherence and equipment maintenance (internal and external)
To adhere to all company rules. Regulations and procedures
To communicate potential problems to the Head Chef or Restaurant Manager and to take a pro-active approach to their resolution
To play an active part in Kitchen cleanliness, Food Safety and Food Hygiene.
FINANCIAL
Ordering, receiving, storing, controlling and counting of all food stocks
Administration of all stocks including invoice collection, price checking and date entry of stock
Cost of sales analysis.
AMRT1_UKCT