Sous Chef
Type of Job: Full Time (48hr per week contract/4.5day
working week)
Benefits: Tips shared between staff, pension, 25 days
holiday, sick pay and staff food provided
Company: Country Pub – Serving fine food and wine
Reporting to: the Head Chef
Location: 4mins outside of Petersfield. Hampshire.
Commute: License & own car is preferred.
Start Date: ASAP
Skills and experience required:
- Previous Sous Chef experience (Ideally a 1yr+ or more)
- Or Previous kitchen experience (Ideally 2yrs+)
- Good positive attitude is key
- Willingness to learn is also key
- Food and Beverages knowledge
- Attention to detail / Motivated /Able to work under pressure
- Good written and spoken English /Good communication skills
- Customer service experience (Desired)
Desired Qualifications and Certificates: (Not
necessary although preferred)
- NVQ in food preparation and cooking (Level 1, 2, 3 or
higher)
- AS or A level College Degree or higher, in culinary arts.
List of Duties and Responsibilities:
· - Documenting
each day what the Head Chefs require before they prepare the day’s dishes.
· - Organising
the food preparation area for the Head Chef
· - Delivering
the ingredients that the Head Chef needs to prepare to the food.
· - Ensuring
the Commis Chefs prepare the dishes according to the Head Chef’s specifications
and standards.
· - Assisting
Training new kitchen employees on the restaurant’s standards and regulations
· - Monitoring
the kitchen area and the staff to ensure sanitation standards are maintained.
· - Ensuring
all food products to be prepared are not expired.
· - Leads
kitchen team in chef's absence.
· - Provides
guidance to junior kitchen staff members.
· - Oversees
and organizes kitchen stock and ingredients.
· - Ensures
a first-in, first-out food rotation system and verifies all food products are
properly dated and organized for quality assurance.
· - Keeps
cooking stations stocked, especially before and during prime operation hours.
· - Manages
food and product ordering by keeping detailed records and minimises waste.
· - Supervises
all food preparation and presentation to ensure quality and restaurant
standards.
· - Works
with head chef to maintain kitchen organization, staff ability, and training opportunities.
· - Verifies
that food storage units all meet standards and are consistently well-managed
· - Coordinates
with restaurant management team on supply ordering, budget, and kitchen
efficiency and staffing
·E - Ensure
all equipment is in a safe working order. Report all faults to the relevant
manager and ensure equipment is not used until safe to do so.
· - To
communicate to the team in a polite and efficient manner.
Notice period: We understand you will most likely
have a notice period so we are willing to wait for you to work it out although
the sooner you can start, the better.
Interview process: Phone call and face to face
meeting with the Head Chef and team a tour of the premises