Job Description
- Maintain and achieve catering budgeted targets and costs as stipulated by head chef
and the management team - To ensure all daily tasks are carried out to a highest standard
- To assist with the management of the whole kitchen team on a daily basis, and to deputise for head chef in their absence
- To assist with ordering, costing, recipes and stocktaking on daily basis
- To ensure that all casuals working under your supervision follow the standards
expected within BNP Paribas and by Lexington - To ensure accurate weekly stock take is carried out and completed in the correct time
scale - Ensure cleaning schedules are strictly adhered to and signed as and where required
- To ensure the accurate recording of all temperature requirements are documented
correctly, raising any concerns immediately - To ensure all allergen information are documented correctly and are available to view when required
- Report any problems that occur with regards to Health & Safety, temperatures,
cleanliness and other general issues to the correct departments, bringing to
management’s attention - To ensure that complaints are handled quickly and efficiently and brought are to the
attention of the management at the earliest opportunity - To report any malfunctions of equipment to the management and with maintenance team
- To take a proactive and professional approach to the business as a whole and to actively promote Lexington to our customers and clients
- To adhere to all company policies and procedures
- To carry out any other reasonable request made by a member of management
- Ensure that you and the kitchen team maintain high standards of appearance, personal hygiene, keeping uniform in good repair
- Report and take necessary action for any incident of injury, fire, theft, loss, damage
and unfit food to management - Ensure that the email and telephone use policy is fully adhered to at all times
- To complete any company bookwork to the highest level of accuracy
- To supervise the accurate completion of the laundry as per specification
- To liaise with all clients and customers in a courteous and professional manner at all times
- To produce and present food alone and in conjunction with the kitchen team, maximising customer appeal, and where possible exceeding expectation
- To ensure all food produced within Hospitality kitchen is checked for temperature, taste and appearance as per the standards expected within BNP Paribas and by Lexington
- Conduct the purchase, storage and security of food in line with company procedures
- Maintain regular communication with the kitchen team
- Maintain the hygiene of the kitchen areas; check all surfaces are left clean using the appropriate cleaning materials
- Assist Executive Chef and Head Chef with menu compilation and costing as required.
- To ensure all food items are labelled and decanted in accordance with company policy.
Skills and Experience
The experience and knowledge we are looking for from the future Sous Chef include:
- Excellent customer service
- Great team player
- Good communication skills
- Catering experience.
