Sous Chef

PURPOSE To cook alongside others to produce bulk preparations and a la carte orders.
To oversee all aspects of the kitchen, ensuring that the quality of all products presented to customers and staff meets establishment standards.
To supervise and progress the skills of junior employees in the kitchen.
To provide operational cover in the Head Chef's absence.
SPECIFIC DUTIES & RESPONSIBILITIES Maintain establishment policies and procedures, following all recipes and instructions in good spirits.
Set and maintain standards for food safety in all food preparation areas.
Write and cost specials to establishment standard.
Ensure all equipment and work environments are operated in a safe manner.
Order food and non-food items.
Keep food & labour costs to establishment requirements.
Uphold morale in the kitchen.
Manage & rotate stock.
Responsible for the operation and organization of all food preparation areas.
Excellent communication skills, customer skills, motivational and leadership skills.
Ability to delegate effectively under pressure.
Committed to team, establishment and excellence.
Reliable & flexible to change.
SKILLS, EXPERIENCE & EDUCATION Advanced skills in cookery techniques and ability to execute them under pressure.
2 or more years of professional cookery at CdP level or higher.
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