Pastry/Dessert Sous Chef

Pastry/Dessert Sous Chef

Hungerford

Salary is dependent on experience

Full time – Permanent

We are currently recruiting for a Pastry/Dessert Sous Chef to join our client on the outskirts of Hungerford.

Job Description

* Oversee and ensure the effective and smooth management of the Kitchen.

* Oversee daily kitchen operations, particularly in the Pastry Section, and deputise for the Head Chef during absences.

* Prepare, cook, and present dishes across Cold Section, Breakfast, Hot Kitchen, Pastry Section, and Coffee Shop as per standards.

* Maintain high standards of food hygiene and adhere to health and safety regulations.

* Understand and follow HACCP rules. Be prepared for Health Officers' visits, conduct daily checks of HACCP monitoring sheets/cleaning checklists, and ensure HACCP sheets are filled out and filed appropriately.

* Check daily bookings and any special events.

* Order food products, inspect deliveries for quality, and input supplier orders into the G Drive.

* Manage weekly bread orders on Cybake.

* Monitor portions and control waste to maintain profit margins.

* Assist the Head Chef with paperwork, including allergen reports and cost analysis. Manage stock control, spoilage, and wastage.

* Liaise with Front of House staff about daily specials such as soup, steak, ice cream, sorbet, etc. Report guest complaints/issues in the Head Chef's absence.

* Support the Head Chef in menu creation, contributing creative ideas while considering cost efficiency.

* Communicate professionally with other departments.

* Document morning requirements from Head Chefs before daily preparation.

* Ensure cleanliness and organisation in the food preparation area and throughout the kitchen.

* Ensure all food products are fresh and follow FIFO. Maintain a tidy kitchen and ensure no trash remains before closing.

* Train new kitchen employees on standards and regulations. Lead and monitor the kitchen staff to ensure sanitation and standards are maintained. Address and resolve diners’ complaints quickly.

* Check and report maintenance issues and faulty equipment.

* Inspire and motivate the kitchen team, including an ambitious Chef de Partie and Kitchen Porter. Liaise and meet with other management personnel

* Nurture all kitchen staff with a patient management technique which promotes the family atmosphere of the business.

* Identify training needs of staff

* Deal with day-to-day staff issues

Benefits

* Accommodation if required

* Full training and opportunity to develop within the business

* Free meals on duty

* 20% off all products

* Discounted Cookery School Courses

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