Senior Kitchen Manager
2 weeks ago
About the Role:
The Sous Chef will be responsible for controlling all aspects of the daily operation of the kitchen, including the entire Kitchen Brigade, in the absence of the Head Chef. This includes ensuring that all food meets agreed standards, making regular inspections of the kitchen and food preparation areas, and maintaining a strict control on all food items issued from the kitchen.
Main Responsibilities:
- To control the preparation and service of all food from the kitchen.
- To ensure that all orders are prepared according to the instruction on the appropriate check.
- To ensure portion control is strictly adhered to and action cases where wastage occurs.
- To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
- To check all goods delivered against the relevant documentation.
- To assist in maintaining the food cost percentage within the budget.
- To ensure communication links between the kitchen and other departments within the hotel at all times.
- To be aware of and comply with safe working practices as laid down under the Health and Safety Act.
- To be aware of and comply with Food and Hygiene Regulations.
Person Specification:
- Flexible and able to work independently.
- Experience of a busy food operation within the last 2 years.
- Thorough understanding of H&S regulations.
- Ability to build rapport quickly with Senior Management.
- Positive approach to menu planning and development.
- Flair and enthusiasm for working with fresh ingredients.
Education and Experience:
- Worked in a similar environment.
- NVQ in a kitchen qualification.
- HACCP and COSHH.
- Demonstrate knowledge of a busy working kitchen and banqueting operation.
Personal Qualities:
- Must have enthusiasm and passion for food.
- Must be punctual and reliable.
- Self-motivated.
Accommodation:
No
Employment Type:
Full-time
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