Live-in Sous Chef

3 weeks ago

Harlow Essex, United Kingdom Dusty Miller Full time

The Stag are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. We offer very competitive rates of pay and plenty of room to progress within the company.
Excellent record of kitchen and staff management
Working knowledge of various computer software programs
H&S Training LV 2 and Allergen training
Food Safety Lvl 2/3 training
Managing members of the kitchen team whilst on shift
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
Produce high quality plates both visually and in taste
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Head Chef in planning and directing food preparation when necessary
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Ensuring all H&S issues are reported in a timely manner to comply with company policies
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
Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing
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