The sous chef is responsible for all aspects of running a busy restaurant kitchen including processing menus from preparation to cooking and presentation of food. As assistant to the head chef the sous chef takes charge, when required, of running the kitchen including staff management, ordering and controlling stock, budgeting and hygiene control in the absence of the Head Chef. The incumbent reports to the restaurant manager, the Head of food and beverage and the company directors.
Responsiblities:
o Prepare and cook food to a high standard and in a timely fashion
o Present food for service in a decorative manner.
o Liaise with the head chef in relation to menu proposals
o Coordinate and supervise the work of all kitchen staff including the deli and kitchen steward areas.
o Using the Kitchtec software inserts daily data in relation to temperature testing for both raw and cooked foods, frozen and de-defrosting, cooling rae-heating and all HACCP aspects related to food storage and processing.
o Liaise with the restaurant manager to place orders for supplies.
o Ensure the kitchen is fully stocked at all times and produce is stored correctly according to the principles of FIFO
o Ensure highest hygiene levels in accordance to HACCP and the Food Safety Company charter.
o Apply health and safety protocols throughout the restaurant kitchen routines
o Propose ways to minimize costs and maximize efficiency in the kitchen.
o Manage quality control and consistency and waste.
o Work with the restaurant manager to meet additional requirements as the business demands.
o Provide training as required.
o Organiser kitchen staff rosters
o Liaise with the Food Safety company in relation to audits and compliance
o Additional duties may be required within reason.
Knowledge and skills:
o Graduate of scuola alberghiera or equivalent qualification
o Must have a very good working knowledge of HACCP and ability to maintain consistently high hygiene standards.
o Thorough knowledge of Health and Safety rules and procedures.
o Ability to establish priorities and to proceed with objectives.
o Should have excellent people management skills.
o Must be capable of managing profit margins and ordering stock.
Experience:
o Must have at least 2 years experience in a similar role within a restaurant environment.
o Proven track record of training juniors.
o Should have experience in stock ordering and managing profit margins.
Job Types: Full-time, Contract