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Banqueting Sous Chef

2 months ago

Horsham, West Sussex, United Kingdom Exclusive Hotels and Venues Full time

Key Responsibilities:

  • Ensure seamless kitchen operations and maintain high standards of food quality and service.
  • Develop and implement effective stock control systems to optimize inventory management.
  • Collaborate with the Head Chef to create innovative menus, plan kitchen operations, and stay ahead of industry trends.
  • Maintain exceptional food and service standards, ensuring consistency across all kitchen operations.
  • Assume leadership responsibilities in the absence of the Head Chef, overseeing kitchen operations and making key decisions.
  • Work closely with the Head Chef to manage stock ordering, ensuring timely and cost-effective procurement.
  • Monitor and manage kitchen finances, adhering to budget constraints and ensuring accurate costings, invoice processing, and revenue tracking.
  • Ensure strict adherence to food hygiene and health and safety protocols, maintaining a clean and safe working environment.
  • Contribute to staff recruitment, retention, training, and development, working closely with the Head Chef and HR department.
  • Perform other duties as reasonably requested by the Executive/Head Chef or General Manager.