Sous Chef - Petersfield, United Kingdom - The Cricketers

Description

Sous Chef

Type of Job:
Full Time (48hr per week contract/4.5day
working week)

Benefits:
Tips shared between staff, pension, 25 days
holiday, sick pay and staff food provided

Company:
Country Pub – Serving fine food and wine


Reporting to:
the Head Chef

Location: 4mins outside of Petersfield. Hampshire.

Commute:
License & own car is preferred.


Start Date:

ASAP

Skills and experience required:

• Previous Sous Chef experience (Ideally a 1yr+ or more)
• Or Previous kitchen experience (Ideally 2yrs+)
• Good positive attitude is key
• Willingness to learn is also key
• Food and Beverages knowledge
• Attention to detail / Motivated /Able to work under pressure
• Good written and spoken English /Good communication skills
• Customer service experience (Desired)

Desired Qualifications and Certificates:
(Not

necessary although preferred)

• NVQ in food preparation and cooking (Level 1, 2, 3 or

higher)

• AS or A level College Degree or higher, in culinary arts.

List of Duties and Responsibilities:

• - Documenting

each day what the Head Chefs require before they prepare the day's dishes.

• - Organising

the food preparation area for the Head Chef

• - Delivering

the ingredients that the Head Chef needs to prepare to the food.

• - Ensuring

the Commis Chefs prepare the dishes according to the Head Chef's specifications
and standards.

• - Assisting

Training new kitchen employees on the restaurant's standards and regulations

• - Monitoring

the kitchen area and the staff to ensure sanitation standards are maintained.

• - Ensuring

all food products to be prepared are not expired.

• - Leads

kitchen team in chef's absence.

• - Provides

guidance to junior kitchen staff members.

• - Oversees

and organizes 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.

• - Manages

food and product ordering by keeping detailed records and minimises waste.

• - 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

• - Coordinates

with restaurant management team on supply ordering, budget, and kitchen
efficiency and staffing

• E - Ensure

all equipment is in a safe working order. Report all faults to the relevant
manager and ensure equipment is not used until safe to do so.

• - To

communicate to the team in a polite and efficient manner.

Notice period:
We understand you will most likely
have a notice period so we are willing to wait for you to work it out although
the sooner you can start, the better.

Interview process:
Phone call and face to face
meeting with the Head Chef and team a tour of the premises