Sous Chef

Sous Chef

Type of Job: Full Time (48hr per week contract/4.5day
working week)

Benefits: Tips shared between staff, pension, 25 days
holiday, sick pay and staff food provided

Company: Country Pub – Serving fine food and wine

Reporting to: the Head Chef

Location: 4mins outside of Petersfield. Hampshire.

Commute: License & own car is preferred.

Start Date: ASAP

Skills and experience required:

- Previous Sous Chef experience (Ideally a 1yr+ or more)

- Or Previous kitchen experience (Ideally 2yrs+)

- Good positive attitude is key

- Willingness to learn is also key

- Food and Beverages knowledge

- Attention to detail / Motivated /Able to work under pressure

- Good written and spoken English /Good communication skills

- Customer service experience (Desired)

Desired Qualifications and Certificates: (Not
necessary although preferred)

- NVQ in food preparation and cooking (Level 1, 2, 3 or
higher)

- AS or A level College Degree or higher, in culinary arts.

List of Duties and Responsibilities:

·       - Documenting
each day what the Head Chefs require before they prepare the day’s dishes.

·        - Organising
the food preparation area for the Head Chef

·        - Delivering
the ingredients that the Head Chef needs to prepare to the food.

·        - Ensuring
the Commis Chefs prepare the dishes according to the Head Chef’s specifications
and standards.

·        - Assisting
Training new kitchen employees on the restaurant’s standards and regulations

·       - Monitoring
the kitchen area and the staff to ensure sanitation standards are maintained.

·       - Ensuring
all food products to be prepared are not expired.

·       - Leads
kitchen team in chef's absence.

·        - Provides
guidance to junior kitchen staff members.

·        - Oversees
and organizes 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.

·        - Manages
food and product ordering by keeping detailed records and minimises waste.

·        - 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, and kitchen
efficiency and staffing

·E   - Ensure
all equipment is in a safe working order. Report all faults to the relevant
manager and ensure equipment is not used until safe to do so.

·        - To
communicate to the team in a polite and efficient manner.

Notice period: We understand you will most likely
have a notice period so we are willing to wait for you to work it out although
the sooner you can start, the better.

Interview process: Phone call and face to face
meeting with the Head Chef and team a tour of the premises