Sous Chef

Our client based in Hayling Island is a members club that also offers events. They are currently looking for a 2nd chef to work alongside their Head Chef.
As the Sous Chef you will be required:
*To prepare and produce food as directed by the head chef. To produce and control high quality food using old and new modern methods, including fresh products and convenience food.
*To deputise for the head chef in his/her absence.

**Responsibilities**:
*To help organise the successful operation of the Main Kitchen with the assistance of the head chefs and house manager.
*To ensure that all services provided by the Main Kitchen are ready for operation at the specified time and to the standard laid down by the head chef.
*Always be present on time and correctly dressed for duty.
*To maintain legal hygiene and safety requirements for food and equipment as laid down and agreed with the head chef.
*To ensure regular, positive and co-operative communication with managers and staff.
*To carry out any other reasonable duties as required to achieve the objectives and targets for the kitchen operation.
*To produce homemade and traditional dishes laid down by the head chef.
*To ensure that all food is cooked and presented at a safe and appropriate temperature using temperature probes when required and recording all temperatures and keeping a log.
*As second chef to direct the work of catering assistants in conjunction with dining room supervisor.
*To act as the senior chef in the absence of the head chef.

**Benefits**:
*Temporary accommodation that can be used during shifts
*Use of facilities
*Free parking
*Discount on Food & Beverage
As the 2nd Chef you will be required to work 40 hours per week, 5 days out 7, straight shifts.