Current jobs related to Sous Chef Hotel - Montgomery - Plumtree Hotels Ltd

Brief Overview of thePosition:

Sous chef required in a small Welsh hotel serving Bar and Bistro food. Must have skills and knowledge that will enable them performs their duties effectively and efficiently. Toperform to a very high standard and be efficient.

Main Duties andResponsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating.
• Oversees and organises kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists Head Chef with menu creation.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Accountable for:

• Approving all food that is served out of the kitchen.
• Always maintaining control of the kitchen and direct reports
• Charged with maximizing the productivity of the kitchen crew.
• Maintaining high personal hygiene in addition to establishing hygienic work.
• Commanding respect of the kitchen crew and is expected to set a positive example.
• Practices and safety standards in the kitchen areas.
• Support for the kitchen crew as a coach and trainer.

Summary of KeyAttributes & Qualificationsfor role:

• Culinary College level or equivalent qualifications.
• Must have a wealth of experience in restaurant and hotel setting.
• Flexible with working patterns (days, evenings, split shifts and weekends and Bank Holidays).
• Passion for cooking, with a creative and hands-on working style
• Attention to detail focused.
• Very dynamic, highly driven with an out-going personality.
• Reacts positively to change.
• Good communication skills.
• Professional, organised with leadership skills.
• Team player willing to help others with a helpful attitude in relation to other departments.
• Well-groomed and polite.
• Knowledge and understanding of culinary organization and world food products.

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