Sous Chef

2 weeks ago

London, United Kingdom Sefton Hospitality Operations Limited Full time

At The Lake House we give our people time, time to be  themselves, time
to develop their skills, time to feel
part of  something good, time to talk and time to grow. We believe 
by investing time in our
people, our communities and our  business
we will develop an exceptional place to work.



The primary role as a Sous Chef  is to ensure the safe running of the Kitchen
in the absence of the Head Chef



Job
responsibilities include:



·       
Preparing of food in line with training,
using food specs and instructions from the Head Chef. Menu changes seasonally
and in line with the needs of the business, adherence to guidelines and
instructions important to consistent implementation of menus



·       
Running the overall kitchen operations and maintaining
the company standards in the absence of the Head Chef



·       
Keeping up with industry trends and creating
new recipes with the Head Chef, actively encouraged to seek out new cooking
methods, style and influences to share with team and develop new menu items



·       
Ensuring quality of all dishes, constant
checking of quality of ingredients, correct cooking technique and a zero
tolerance to serving substandard dishes/produce/items. An ability to question
bad practice and show a positive attitude to quality and striving for the best
possible outcomes



·       
Maintaining a clean and safe kitchen and
ensuring sanitation practices in the kitchen are of the highest possible
standard. Striving for a 5 star rating at all times for the EHO



·       
Assist the senior chef team in aim to combat
waste with a positive impact on the financials for he company as well as
adhering to the environmental impact aims of Sefton 2030



·       
Maintaining stock levels at appropriate level
for business on the books, making sure of a great understanding of departmental
budget and the need areas of the business



·       
Following the budget set by the senior chef
team to create dishes that surprise and delight the guest while retaining a
positive return to the business



·       
Ordering food for the kitchen from approved suppliers,
in line with budget and dish specifications



·       
Monitoring food production alongside food and
staff costs, saving money where possible without diminishing the quality or timeliness
of the product



·       
Training other staff to the standard expected
on each section of the kitchen to those set out by the Head Chef



 

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