SCOPE AND GENERAL PURPOSE OF THE JOB
To assist the Exec Chef/Senior Sous Chef in the provision of a consistent standard of service and food product to the customer within a clean and hygienic environment in accordance with the Departmental Procedure Manual
QUALITY STANDARDS
* Carry out all tasks in accordance with procedures as outlined in the Kitchens Standards Manual & the HACCP system
* To ensure all administrative tasks, checklists, rosters, food flash etc. are completed when the Head Chef is absent, or on the Head Chefs request
* To have a comprehensive knowledge and actively promote all hotel facilities
* To ensure the highest standards of presentation and cleanliness of the kitchens is maintained at all times
* To promote a positive image to customers and fellow staff through professional conduct and proper presentation of uniform when on duty
* To order, requisition and receive stock for the Kitchen when the Head Chef is absent, or on the Head Chef's request
* To assist the Head Chef to introduce new plates, recipes and prepare menus
* To receive and process restaurant, bar, room service and banqueting orders
* To cook and present dishes
* To train new members of staff and ensure that junior members of staff are sufficiently supervised when on duty
* To control all forms of wastage
PEOPLE MANAGEMENT
* To ensure departmental members are conversant with and aware of Quality Standard and that those standards are fully implemented.
* Manage and motivate all personnel.
COMMUNICATION
* To bring customer comments and issues to the attention of the Head Chef/Senior Sous Chef
* To maintain effective communications with all Departments with specific attention to the Restaurants, Bars and Banqueting
* To ensure that all are greeted with a friendly welcome and offered the highest standards of guest care and customer satisfaction
HEALTH AND SAFETY
* To have full knowledge of and be able to act upon the Hotel & Golf Links Fire and Health & Safety Procedures
* To complete all duties and tasks with due care for the health and safety of yourself and other employees and guests
* To identify maintenance issues and report accordingly
* To ensure the highest standards of personal presentation whilst wearing the company supplied uniform, in accordance with Departmental Standards Manual
* To report, and where necessary, take action on incidents, accidents, fire, loss or damage
OCCASIONAL DUTIES
To carry out any other reasonable duties as requested by a member of the management team
Attend meetings, when required and attend the Management Meeting when the Head Chef is absent, or on the Head Chef's request
Attend Hotel & Golf Links Training
Skills
Sous Chef HACCP Fluent in English perks