Sous Chef

Expired

Unfortunately the job you're looking for has now expired, however we have lots of other roles that might be suitable for you. Visit our job search section to see our other vacancies, or return to the Homepage.

Job Ref: DLCITL
Sector: Hospitality & Catering
Date Added: 13 November 2017
  • Gloucester, Gloucestershire, South West, England
  • £26,000 - £28,000 per Annum
  • Newbury Perms
  • 01635 34949
Responsible to: Head Chef / Deputy General Manager / General Manager

Scope & General Purpose: To prepare, cook and present dishes correctly and to company standard and, in the absence of the Head Chef, to be responsible for the day to day running of the department.

We are looking for an experienced Sous Chef to lead our Kitchen team.

The finest ingredients, many produced locally, are used to create cuisine that is contemporary English with strong traditional influences.

The ideal candidate will have several years' experience.

Knowledge of contemporary English cuisine is vital as well as an understanding of ingredients and menu design.

You need to be passionate about food, motivated, organised and a good leader.

The working hours vary depending on the business demands.

Benefits include: Share of tips, staff discount throughout the group, death in service benefit & stakeholders pension.


Principle Accountabilities:

  • To be fully converse with the kitchen operation and to efficiently manage the operation of all shifts.
  • To ensure the correct preparation, cooking and presentation of the food is according to the Company Standard.
  • To give a smooth and efficient hot plate service to the restaurant staff to ensure customer satisfaction.
  • To ensure the correct and economic use of all equipment and to minimise food wastage.
  • To be smart and presentable at all times.
  • To be punctual and to ensure high standards of personal hygiene at all times.
  • To attend training sessions when required and to operate in line with the training or information received.
  • To attend briefing sessions and hotel/departmental meetings when required.
  • To assist with the training of kitchen apprentices and trainees.
  • To ensure safety of the working environment in the department is maintained.
  • To identify and report hazards and maintenance requirements in the workplace and follow up through the Head Chef to ensure zero defects.
  • To comply with statutory and legal requirements for first aid, fire, health & safety, food hygiene and licensing, and to check that members of the team are also aware of these requirements and are working in accordance with these requirements.
  • To undertake any other duties as and when required by the Head Chef.