Your key responsibilities as the Sous Chef will consist of:
– Responsible for supporting Head chef in foreseeing all aspects of the management of the fine dining and hospitality food offer.
– Support head chef in planning, preparation, cooking and presentation of seasonally changing menus to the standards required by the company and the client
– Support head chef in food innovation and concept development.
– Ensure full area of responsibility is clean, appropriately presented and stocked at all times
– Work closely with the Hospitality Manager to develop the offer, monitor performance and drive a long term strategy for success.
– Ensure thorough and up to date knowledge and understanding of menu and special offers in order to provide relevant information to customers and clients
– Be responsible for smooth operation of relevant equipment reporting any maintenance issues in line with procedures
– Ensure all complaint handling is dealt with professionally and in line with procedures
– Ensure that COSHH, Food Safety and Health & Safety regulations are adhered to and any incidents are reported in line with procedures
– Ad-hoc duties to support the catering team and services
The experience and knowledge we are looking for from the Senior Hospitality Sous Chef include:
– A conscientious Chef, with an eye for detail and exacting high standards.
– A passionate foodie, close to the latest food trends and styles, with the skills to translate them into workplace hospitality menu’s
– Foodie and passionate for customer service
