To maintain the standard of each section of the kitchen in the absence of any chef and to deputise as second Sous Chef in the Chef’s absence ensuring that the presentation and service of food in the kitchen is controlled with the minimum of waste.
General Scope of Job:
To maintain the standard of each section of the kitchen in the absence of any chef and to deputise as second Sous Chef in the Chef’s absence ensuring that the presentation and service of food in the kitchen is controlled with the minimum of waste.
Main Duties and Areas of Accountability:
- To ensure that mise-en-place is prepared on time, making sure that everything is cleared away promptly and efficiently – to start the following service.
- To be able to work in any section of the kitchen.
- To assist the Chef in the absence of the Sous Chef.
- To follow instructions and to train all trainees, if asked, as set by the Head Chef.
- To ensure that all dishes are cleanly presented to specific standard in restaurant.
- To order stores for the required daily business in stock to be used in rotation- checked every night.
- To ensure that all fridges and areas at the end of each service are kept clean, tidy and hygienic without incurring waste.
- Responsible for ensuring that wastage is kept to a minimum during preparations and that all food is used to the maximum.
- To ensure the layout of hot/cold food in the restaurant are kept to the set standard.
- To follow health and safety procedures as set out in the Standard Operating Procedures manual and according to company health and safety policy.
- Any other duties as may be reasonably requested by management
Skills and Qualifications: (Some examples below)
- Formal Culinary Training
- Previous chef experience to CDP level
- Strong Organizational Skills
- Attention to Detail
- Knowledge of HACCP
- Leadership, management, positivity, self-motivated, passionate
- Ability to work under pressure in a fast-paced environment
