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Sous Chef
4 months ago
Sous ChefDepartment:
Catering DepartmentResponsible For:
Chefs de PartieResponsible To:
Head Chef and Senior Sous Chef
Job Purpose: To assist in the production and delivery of high-quality food and service efficiently within the budget and food safety guidelines.
Health and Safety Responsibilities: Ensuring compliance with Food Safety and Health regulations within the Catering team.
Key Tasks & Responsibilities Responsible for:- Delivery of Food Production and Service
- Assisting in the preparation and timely serving of nutritious food using fresh ingredients to students, staff, parents, and visitors on a daily basis and during events.
- Ensuring timely and correct presentation of food during service and assisting in the pass operation during service hours.
- Ensuring all food meets safety and quality standards.
- Exploring new recipes and initiatives.
- Staff Supervision:
- Leading and training the team to deliver excellent food.
- Providing feedback and addressing issues as they arise.
- Managing stock and budgets efficiently.
- Ensuring compliance with food safety standards and allergen control.
- Adhering to Risk Assessments and Safety procedures.
- Maintaining cleanliness and hygiene in the kitchen and related areas.
- Promoting a positive image of the department.
- Contributing to menu planning for events.
- Supporting in the execution of special events.
- Participating in relevant training.
- Culinary qualification or equivalent experience.
- Food Hygiene Certificate.
- Experience in team management in catering.
- Experience in large-scale catering and diverse dietary needs.
- Passion for food and nutrition.
- Ability to work under pressure and think creatively.
- Self-motivated and reliable.
- Experience in educational or public service settings.
- First Aid Trained.
Flexible working hours. Contract hours may vary, especially during school breaks.
Duties may change from time to time to suit the role but won't substantially alter the grade.
NB: This job description outlines main responsibilities and may be updated in consultation with the employee.