Job Title:
Sous Chef
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About the Role:
Under the supervision of the Head Chef, oversee daily kitchen operations.
Main Responsibilities:
* Manage day-to-day kitchen activities with the Head Chef.
* Control costs and quality of incoming and outgoing goods.
* Ensure proper storage conditions for goods and implement stock rotation.
* Maintain kitchen hygiene at all times.
Key Skills:
* NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification.
* Intermediate Food Safety Certificate.
* Minimum 2 years' experience in a busy kitchen environment.
* Knowledge of EHO regulations, temperature checking, and record keeping.
Additional Requirements:
* Able to lead and work well in a team.
* Flexible working hours.
Working Environment:
Wine Inns - Robinsons.
Education Qualifications:
NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification is essential. Intermediate Food Safety Certificate would be essential.
Skills and Experience:
2 years minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking.
Main Points of Contact:
Other staff in the premises, Suppliers.