Sous Chef Hotel
4 weeks ago
Brief Overview of thePosition:
Sous chef required in a small Welsh hotel serving Bar and Bistro food. Must have skills and knowledge that will enable them performs their duties effectively and efficiently. Toperform to a very high standard and be efficient.
Main Duties andResponsibilities:
- Provides guidance to junior kitchen staff members, including, but not limited to line cooking, food preparation, and dish plating.
- Oversees and organises 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.
- Hires and trains new kitchen employees to restaurant and kitchen standards.
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- 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.
- Assists Head Chef with menu creation.
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Accountable for:
- Approving all food that is served out of the kitchen.
- Always maintaining control of the kitchen and direct reports
- Charged with maximizing the productivity of the kitchen crew.
- Maintaining high personal hygiene in addition to establishing hygienic work.
- Commanding respect of the kitchen crew and is expected to set a positive example.
- Practices and safety standards in the kitchen areas.
- Support for the kitchen crew as a coach and trainer.
Summary of KeyAttributes & Qualificationsfor role:
- Culinary College level or equivalent qualifications.
- Must have a wealth of experience in restaurant and hotel setting.
- Flexible with working patterns (days, evenings, split shifts and weekends and Bank Holidays).
- Passion for cooking, with a creative and hands-on working style
- Attention to detail focused.
- Very dynamic, highly driven with an out-going personality.
- Reacts positively to change.
- Good communication skills.
- Professional, organised with leadership skills.
- Team player willing to help others with a helpful attitude in relation to other departments.
- Well-groomed and polite.
- Knowledge and understanding of culinary organization and world food products.
AMRT1_UKCT
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