As the Sous Chef of the Company, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:
- Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
- Maintain a high standard of hygiene and health and safety.
- Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
- Ensure a strict control on food waste and reporting any waste in the correct procedure.
- Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
- Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
- Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
- Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
- Ensure a close professional working relationship with other members of staff at all times.
- Ensure the kitchen is secure, clean and safe before going off shift.
- Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
- Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
- Perform miscellaneous job-related duties as assigned
