Sous Chef - Cutters Wharf

Reports to:

Head Chef Direct Reports:
Commis Chefs, Kitchen Porters Area of Business:
Wine Inns - Cutters Wharf Purpose Under the general direction of the Head Chef, and within the limits of established procedures, to oversee the day to day operations within the kitchen. This individual will have full responsibility for the kitchen in the absence of the Head Chef. Responsibilities In conjunction with the Head Chef, to manage the general day to day running of the kitchen To manage cost and quality control for both incoming and outgoing goods To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly To maintain the hygiene of the kitchen at all times To be aware of costs and wastage To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out To ensure that allergen procedures and guidelines are followed To assist Head Chef in the management of all menus in relation to costing planning and pricing To ensure that a high standard of personal hygiene and appearance is maintained at all times To assist with Training and Development of junior members of the team Any other duties relevant and related to the post Educational qualifications NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification is essential Intermediate Food Safety Certificate would 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 1 years previous experience at a senior level within the kitchen Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations Able to work well in, and lead a team Main Points of Contact - internal and external Other staff in the premises Suppliers Other relevant information Flexible regarding hours of work

Note:

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