Job Description
Sous Chef Robertsbridge
Salary: Competitive and dependent on experience
Hours: Full or part-time considered = 25 - 40 hours per week, can be flexible
Weekend hours on rotation as are evenings and day shifts.
Key Responsibilities
All staff are expected to observe all health and safety at work regulations
Salary: Competitive and dependent on experience
Hours: Full or part-time considered = 25 - 40 hours per week, can be flexible
Weekend hours on rotation as are evenings and day shifts.
Key Responsibilities
- Working with our Head Chef and Kitchen team to regularly develop new menu options depending on seasonal influences and customer demand
- Cooking and preparing dishes to a high standard with a real eye for detail
- Leading the kitchen team in the absence of our Head Chef, effectively managing and directing our junior kitchen team members when you are in charge
- Food ordering, keeping the kitchen adequately stocked
- Putting away deliveries of food/stock: checking for freshness and ensuring accuracy of invoices
- Ensuring the kitchen is clean and hygienic, following cleaning rotas and keeping records
- Following stock rotation; checking fridges and freezers are in order
- Controlling and minimising wastage
- Liaise regularly with FoH to ensure they understand the menu and if there is any additional information regarding upcoming bookings, i.e. allergies and intolerances
- Ensuring readiness for service; organising weekly and daily preparation of food, turning on equipment, cleaning fryers, sorting through fridges, etc.
- Effectively dealing with customer situations in a friendly and competent manner, i.e. discussing any dietary requirements or any concerns with their food
- Help to induct new members of the team into the kitchen
- Meeting statutory Health & Safety requirements and up to date food hygiene certificate
- Assist with monthly stock take
- To be passionate and have a real energy to deliver fresh, interesting and delicious dishes
- Keen eye for detail
- Creative flair for developing new dishes
- Understand kitchen costs and how to accurately price dishes
- Practical able to find simple solutions for any issues that may arise
- Good communication skills
- Organisation and preparation
- To be honest and trustworthy
- A reliable and flexible approach when it comes to shift work
- Driving licence and a car preferred (20-minute walk to the nearest train/bus station which only run certain times during the day)
All staff are expected to observe all health and safety at work regulations
- Reporting accidents
- Take reasonable care for the health and safety of themselves and others
- Report any unsafe practices or broken equipment to the Head Chef so that action can be taken immediately
- Use all equipment as trained, observing all safe practices to avoid accidents
- Follow COSHH procedures
- Be aware of emergency procedures, e.g. emergency evacuation of the building, use of fire extinguishers
- A positive can-do attitude
- Teamwork we are all part of one team12
- Lead by example, setting pace and high standards
- Able to use your own initiative to deal with any challenges and inform managers as appropriate
- To genuinely enjoy what you do and have a good sense of humour
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