NEW YEAR, NEW START

Our client is seeking for a Sous Chef, Responsible to the General Manager and the Head Chef

Scope & General Purpose of Role-
To maximise profit through the consistent delivery of the highest standards of product and service, the optimisation of Sales and Effective Cost Control.
The Sous Chef is also to ensure service standards and staff motivation is maintained and continually improving and in adherence to “the Four Focuses of the establishment.


The Four Focuses of the premises
• Customer Focus at the premises Aims at providing customers with an enjoyable and memorable experience at the estalishment
o Constantly strives to increase guest’s satisfaction through quality, creativity and range of Him/Herself of experience to meet and exceed guest needs.
o To review & evaluate regularly the guest acceptance of the individual Departments, quality and levels of Service within the premises.
• Customer Service
o Administers The Performance & Development Review System within his / her department as laid out by the Senior Management of The premises.
o Drives Training and identifies and recommends candidates with potential for future development for succession planning within the property.
o Leads by an exemplary example.

• Profit Focus at the company
o Establishes policies with other Managers for all profit centers and outlets to achieve productive and profitable results.
o Is actively conscious of the impact of costs within department (specifically, but not exclusively, Cost of Sales / Payroll), controls them and establishes a culture of awareness within the department.
o Supports business development in creating promotions and other revenue generating incentives.

• Quality Focus at the establishment
o To keep aware of trends, practices and equipment for operations through trade literature and visits to appropriate exhibitions.
o The position requires a lot of initiative, creativity and self-motivation as well as discipline.
o Must be well presented, well spoken and people orientated.
• Specifications for the Role-
1. A sound educational background with proven track record within the production of high quality food items. A rosette background is essential.
2. Minimum of Three to Five years in progressive and more responsible F&B positions covering the entire spectrum of service, food products, controls, stewarding, etc.


Main Duties & Responsibilities-

1. Ensure the smooth, effective running of the Kitchen, respective of the needs of the business in the absence of the Head Chef.

2. Support the Head Chef in the Cost, Control and Creation of Menus as requested and to the prearranged menu change calendar.

3. In conjunction with the Head Chef, ensure your pro-activity in conceptualizing, costing and the action of various in-house promotions to increase revenue through department, and to also use any in-house event as a means to generate additional revenue for your department.

4. Work within agreed Food Cost of Sale margins to produce required profitability within Food outlets.

5. Under the scope and direction of the Head Chef manage the administration and operational planning of the Kitchen department, as assigned to you.

6. Team Members are trained to meet required Food G.P and Cost Control Efficiency requirements.

7. Work within agreed F&B margins, wage costs and staff productivity ratios, to ensure the efficient and cost controlled running of the Kitchen department.

8. Attend all relevant Events, Profit & Loss and / or Management meetings as required by the General Manager in the absence of The Head Chef.

9. Procedures & Legal Requirements pertaining to Safety, Hygiene and Security are adhered to within own area of responsibility and appropriate records are maintained in line and compliance with Company & Legal Requirements.

10. The Health and Food Safety of employees and members of the public are monitored and maintained.

11. To ensure that all Kitchen outlets are covered during shift and that an adequate management presence is observed during peak times.

12. The necessary conditions are created and maintained for effective working conditions and team members are empowered to bring suggestions to the fore, and to work with minimal supervision.

13. Individuals and Team(s) are given appropriate feedback on the daily performance of duties.

14. Hands-on support is given to colleagues in the performance of their work as and when required.

15. Disciplinary and Grievance procedures are implemented in conjunction with the Head Chef.

16. Support of the Head Chef in his absence by conducting regular operational briefings with the Kitchen team to ensure all colleagues are aware of their responsibilities.

17. Ensure all Kitchen team members in the areas assigned receive on site induction, skills training, and regular communication to deliver a highly trained and motivated workforce.

18. To ensure all Kitchen areas and colleagues maintain the highest standard of presentation, at all times, in Decoration, Cleanliness and Condition.

19. Provide the Head Chef with management information as required.

20. Attend Performance reviews when requested by Senior Management and hold performance reviews with team within set timetable.

21. Deal with any reasonable request of senior management outside the scope of this Job Description.

22. Produce fantastic quality food.


Other duties and accountabilities:-

• In conjunction with the Head Chef manage and respond to all customer feedback and take appropriate action to rectify any issues.

• To maintain a consistent awareness of security especially related to stock, cash, equipment and to ensure all department procedures are fully adhered to.

• To comply with all relevant legislation

a) Health and Safety at Work Act 1974
b) Fire Precautions Act 1973
c) Hygiene Regulations Amended 1990
d) COSHH Regulations
e) Licensing Act
f ) Trade Descriptions Acts


Immediate Starts for the right candidate, transport is essential due to location Must have Chef Whites, Skull Cap

Please forward all CV's to Helen