Sous Chef
Role Overview
Duties include/Key areas of responsibilities:
• To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
• To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
• To make regular inspection of the kitchen and food preparation areas.
• To maintain a strict control on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction on the appropriate check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
• To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
• To check all goods delivered against the relevant documentation and check also for quantity and quality.
• To assist in maintaining the food cost percentage within the budget.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
• To be aware of and comply with Food and Hygiene Regulations.
• To wear any appropriate protective clothing provided by or recommended by the company.
• To report any defects in the building or equipment according to the hotel procedures.
• To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
• To attend company training if required to.
• To action any other reasonable requests made by management
Full Job Posting
Person specification
To be flexible
Have a “can do” attitude
Skills and Abilities
Ability to work independently
Experience of a busy food operation within the last 2 years
To have a thorough understanding of H&S regulations
To be able to follow food hygiene policy require
Ability to build rapport quickly with Senior Management
A positive approach to menu planning and development
Flair and enthusiasm of working with fresh ingredients
Education and Experience
Worked in a similar environment
NVQ in a kitchen qualification
HACCP and COSHH
Demonstrate knowledge of a busy working kitchen and banqueting operation
Personal Qualities
Must have enthusiasm and passion for food
Must be punctual and reliable
Be self-motivated
N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role of Sous Chef but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.
Requirements
- Ability to work independently
- Experience of a busy food operation within the last 2 years
- To have a thorough understanding of H&S regulations
- To be able to follow food hygiene policy require
- Ability to build rapport quickly with Senior Management
- A positive approach to menu planning and development
- Flair and enthusiasm of working with fresh ingredients
About AccorHotel
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