Sous Chef
2 weeks ago
What's the purpose of role:
nResponsible for providing support in running the Halal Kitchen with a team of Chefs, ensuring airline specifications are met, and all compliance needs are met in line with company, legal and airline standards.
Who you'll deal with:
nInternal: Head Chef, Sous Chefs, General Assistants, Operations Manager and other departmentsnExternal: Customers, EHO, Auditors
What you'll be doing:
Assist the Head Chef
in managing Kitchen production, ensuring quality and consistency in line with company guidelines and customer requirementsnLook to continuously improve quality and process to deliver world class standards consistentlynWork with Head Chef
to set and achieve KPI targetsnResponsible for implementing standard operating procedures for food production and cooking processesnResponsibility for food production and presentation within cost parameters whilst minimising all kitchen associated costs without detriment to the businessnResponsibility for Chef recruitment and assist with training and developmentnMentoring the team to support growth and carry out on site assessments of the complete Chef groupnEffectively communicate between the leadership team and Chef brigadenEnsure workload is fairly distributed among Chef group and provide guidance where necessarynEnsure all Hazard and Critical Control Points are followed for all food preparation and food delivery that all HACCP procedures for food safety are followednStock control and batch cooking management to minimise wastage share through the Chef brigadenEnsure full adherence to the company policies in relation to Security, Food Safety, and Health and SafetynGrow the team to enable positive interaction with all departmentsnFacilitate daily shift briefings and manage the OQMS processnDevelop dishes and products that match customer brief, commercial constraints and development strategy
This list is not exhaustive, accountabilities may vary dependant on locality or role complexity and may include any other duties considered reasonable by the line manager.
Key Performance Indicators:
nCustomer FeedbacknCompletion of due diligence documentationnInternal/External audit performancenQuality of meal creation in line with specification
What you'll have:
City and Guilds or NVQ in professional cookery Level2/3n2 years' experience cooking in a professional environmentnAbility to communicate with those at all levelsnAttention to detail and accuracynA thorough understanding of health and safety regulationsnBasic Food Hygiene CertificatenBasic Health and Safety CertificatenA methodical and logical approach to work
What you'll show:
Passion for foodnEvidence of behaviours aligned to company valuesnDeveloping ExpertisenGenerating IdeasnInteracting with PeoplenTeam WorkingnMeeting TimescalesnUpholding Standards
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