Sous Chef à Grande-Bretagne

JOB SPECIFICATION
* Working hours - 10:30am - 3pm morning shift + 6pm - 9:00pm evening shift, Monday to Friday.
* Saturday and Sunday 10:30am - 9pm with 2 hours off.
* Free soft drinks and lunch.
* £13.50 weekdays.
* £14.50 weekends.

1. Assist with the recruitment and training of all kitchen staff.
2. Willing to work a 48 hour week including weekends and night shifts.
3. Deputise in the Head Chef's absence.
4. Implement compliance policies set by the government in 'Safer Food Better Business' guide. Ensure that the copy of 'Safer Food, Better Business' is up to date.
5. Ensure all staff are aware of the '14 allergens' and prevent any cross-contamination during service.
6. Ensure all allergen recipe cards and allergen matrices are up to date.
7. Ensure the correct colour-coded chopping boards are used correctly to prevent pathogen or allergen contamination.
8. Coordinate daily staff briefings for all kitchen staff on duty in the Head Chef's absence.
9. Assist with the arrangement of COSHH training as required.
10. Assist with the development of menus and dishes.
11. Encourage the team to fill out timesheets correctly.
12. Responsible for ensuring orders are processed correctly and correct quantities are ordered.
13. Assist with checking deliveries to ensure all ordered stock has been delivered.
14. Achieve food budgeted cost controls, ensuring minimum wastage within the kitchen.
15. Ensure all staff understand and are aware of stock control and wastage.
16. Ensure that all food and safety standards are exceeded daily.
17. Label food correctly and ensure stock rotation is completed.
18. Keep up to date with changes in health and safety and food handling regulations (HACCP).
19. Maintain high standards of hygiene and cleanliness in the kitchen.
20. Report any issues with equipment to management in a timely manner.
21. Keep all records up to date in case of food safety audit.
22. Assist with the coordination of weekly/monthly deep cleans of the kitchen.
23. In the absence of the Head Chef, monitor staff output ensuring all food that leaves the kitchen is of the highest standard.
24. Any other ad hoc duties as requested by the Head Chef.
25. The employee agrees and understands that any acts of insubordination may result in dismissal.

1. 2 years experience as a Senior Sous Chef in a similar environment.
2. Experience of managing a team.
3. Experience of developing menus and dishes.

1. Motivated.
2. Ability to work effectively in a fast-paced environment with a sense of urgency.
3. Able to use your initiative.
4. Excellent communication skills with team members.
5. Leadership skills.
6. Good commercial awareness.
7. Demonstrate a passion for food and cooking.