Role Purpose



* To assist the Head Chef in managing the preparation and production of a high quality food service to the restaurant and Terrace Restaurant as well as banqueting service for function customers.
* To provide creative flair and innovation to menu design and food presentation.
* Work to the agreed standard of hygiene practice as contained in the Food Safety Policy.
* To assist the Head Chef as instructed in stocktaking and auditing.
* To deputise for the Head Chef in his absence.
* To work alongside the Head Chef to lead, motivate and develop the kitchen team.
* To work in partnership with Front of House, Sales & Reservations and Food Service to provide a fully integrated and customer led catering service.

Key Responsibilities:

* To ensure that the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets.
* To manage production and presentation of dishes and to contribute to ensuring consistent menu balance, taste, texture, colour, flair and innovation.
* To liaise with F&B Manager and Head Chef regarding the choice, standard and presentation of dishes offered and to strive to ensure that menus meet with changing customer requirements.
* To assist the Head Chef in maintaining and updating food quality standards system covering all aspects from recipe, to method, garnish, presentation and costing; to regularly monitor quality standards of output against specification requirements and ensure apprentices are trained against specification.
* To assist the Head Chef in training, coaching, service and motivate staff in all aspects of the kitchen operation.
* To assist the Head Chef in managing adequate staffing levels including recruitment and selection to agreed standards. Deal with staff/personnel related issues including discipline, grievance, absence management, appraisal, development etc with the appropriate support from the F&B Manager, Head Chef and Human Resources.
* To ensure that the kitchen and associated areas operate within the food hygiene legal requirements in line with good food preparation practices; to monitor standards and maintain records in accordance with specifications. To be proactive in identifying potential hazards and shortfalls and ensure due diligence at all times to prevent exposure to risks.
* To ensure kitchen staff maintain the highest personal standards of appearance and presentation.
* Carry out other duties, as required by the head chef and management.



Experience:

Essential:

* Sous Chef Role in a 3/4 star, hotel style environment.
* Experience of working banquets up to 180 people.
* Creative flair and high standards of "a la carte" and carvery style food presentation.
* Food stock control
* Staff recruitment, selection, appraisal and management of staff.
* Budget Planning and Financial Management.
* Demonstrate HACCP experience and understanding.



Qualifications:

Essential:

* City & Guilds 706 - 1 & 2 or equivalent qualification or experience working at this level.
* Intermediate Hood Hygiene Certificate.

Desirable:

* D32 NVQ Assessor qualification
* Advanced Food Hygiene Certificate