Job roles
Sous chef
Job description
To assist the head chef in the overall supervision of the kitchen, planning and cooking of all meals, development/training of kitchen staff, undertaking cleaning procedures, assisting with stock takes and deputise in the Head chefs absence.
Key accountabilities & responsibilities
Planning and cooking of breakfasts, packed lunches, bar food, crèche lunches, afternoon tea, children's tea, 3 course evening meal, weekly speciality dinner and staff meals.
Assist the Head Chef with the overall running and supervision of the kitchen.
Assist and supervise with daily and weekly cleaning of the kitchen, fridges and storage areas.
Assist with stock takes, weekly ordering and stock control/rotation (including accepting and putting away food deliveries each week).
Assisting with preparation and costing of a 12 day menu keeping within budgets, country specific deliveries constraints,(it is not always possible to get English products overseas), and ensuring minimal wastage.
Assisting Head Chef with supervision, training, management organisation and motivation of kitchen team, including chefs and KP's.
Communication within kitchen team, restaurant supervisor and hosts to ensure co-operation between kitchen and front of house service.
Assist with the completion of all relevant H & S and HACCP control sheets, i.e. fridge temperatures and cleaning schedules.
Key relationships (internal & external contacts)
Hotel Manager, Head Chef and kitchen staff.
Customers and possibly suppliers.
Customers and possibly suppliers.
Key skills, knowledge, experience and competencies
Person Specification
Independent living.
Minimum of 5 GCSE's including Mathematics and English.
Customer Service experience.
Friendly personality.
Experience of working in a professional environment.
Experience of working in a team.
Role Specific Competencies
Excellent cook and understanding of the workings in a professional kitchen - chefs should have C & G levels 1 and 2; NVQ levels 1, 2 and 3.
Staff Management skills.
Excellent knowledge of H & S, HACCP and Food Hygiene regulations.
Desire to produce high quality food.
Good customer service skills.
Ability to plan and cost varied menus, including vegetarian, children's and different dietary requirements menus.
Excellent team worker and strong communication skills.
Determination to succeed and take ownership of the role.
Scope of Role
Personal development of skills and experience to Head Chef Standard.
Independent living.
Minimum of 5 GCSE's including Mathematics and English.
Customer Service experience.
Friendly personality.
Experience of working in a professional environment.
Experience of working in a team.
Role Specific Competencies
Excellent cook and understanding of the workings in a professional kitchen - chefs should have C & G levels 1 and 2; NVQ levels 1, 2 and 3.
Staff Management skills.
Excellent knowledge of H & S, HACCP and Food Hygiene regulations.
Desire to produce high quality food.
Good customer service skills.
Ability to plan and cost varied menus, including vegetarian, children's and different dietary requirements menus.
Excellent team worker and strong communication skills.
Determination to succeed and take ownership of the role.
Scope of Role
Personal development of skills and experience to Head Chef Standard.
4 Key technical skills (assessment criteria)
Technical Skills 1: Chef Qualifications.
Technical Skills 2: Experience of working in a professional kitchen environment.
Technical Skills 3: Experience in supervision and management of staff.
Technical Skills 4: Appropriate qualifications in HACCP, H & S and food hygiene.
Technical Skills 2: Experience of working in a professional kitchen environment.
Technical Skills 3: Experience in supervision and management of staff.
Technical Skills 4: Appropriate qualifications in HACCP, H & S and food hygiene.
