Sous Chef

£36,706 plus up to £500 in service charge , great company for progression

• Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Head Chef in controlling and analysing, on an on-going basis, the following:

a) Quality levels of production and presentation including employee cafeteria

b) Guest satisfaction

c Operating/payroll/food costs

e) Cleanliness, sanitation, and hygiene

Ensures optimum performance in all of the above areas as assigned.

• Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counselling if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Assists the Executive Head Chef in the preparation of menus Assists the Executive Head Chef in the completion of market lists in accordance with quality and quantity standards.Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef's action.
• Assists the Executive Head Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Performs related duties and special projects as assigned