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DATE ADDED: Thu 07/06/2018

Sous Chef

Derby, UK
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COMPANY: THE BULLS HEAD

JOB TYPE: Sous Chef

SALARY: From £24,000 to £26,000 per annum

Purpose of the job: 

  • To ensure the 5 star Food Safety at all times
  • To assist the Head Chef and in her absence to lead the kitchen team to ensure that every guest leaves really happy and wanting to return.
  • To operate at all times within the Chilled Values

Duties and responsibilities

Food Safety

  • Familiarise yourself and manage kitchen procedures to comply with all current legislation and company policies & procedures including:
  1. food safety
  2. health & safety
  3. fire & security
  • Implement the food safety policy and management systems to ensure that food safety standards are of a 5star standard to ensure that all food is safe, wholesome and fit for human consumption
  • Assess all risks associated with food production in conjunction with the General Manager and introduce food control measures to reduce those risks to a tolerable level.
  • Ensure that all food handlers are trained to a level of competence commensurate with their duties
  • Co-operate with the General Manager in all food safety and related matters
  • Comply with all relevant policies and procedures
  • Maintain all due diligence records and have those available for inspection at all times.

People

  • Create a happy, professional kitchen brigade which is dedicated to quality which willensure that every guest leaves really happy and wanting to return
  • Promote a sales driving culture which willensure that every guest leaves really happy and wanting to return
  • Promote and actively encourage co-operation with the front of house team
  • Promote co-operation between the pizza kitchen team and the main kitchen team.
  • Train & develop all individuals within the whole kitchen brigade to enable them to do their job well and help them realise their potential
  • Train and develop individuals within each team to enable them to work in both the main kitchen and the pizza kitchen
  • Inspire and motivate the team to achieve consistently good food and to the correct specification
  • Lead by example and set the pace and standards
  • Praise and recognise good performance
  • Deal appropriately and respectfully with poor performance through informal reprimands and where necessary through the Disciplinary Procedure – in conjunction with the General Manager

Quality

  • Get passionate and get the kitchen team passionate about guest feedback on food quality
  • Ensure that the food is of a consistently good quality and to the correct specification toensure that every guest leaves really happy and wanting to return
  • Ensure all food is presented for service in a timely manner
  • Inspire and motivate the team to ensure consistency in the quality of the food in your absence

Food Sales Development

  • Plan, prepare, cook and present ‘seriously good food… in an unserious way’ toensure that every guest leaves really happy and wanting to return
  • Look for sales opportunities in all aspects of the business and encourage the kitchen brigade to do the same
  • Promote a positive perception of the business at all times both internally and externally
  • Identify training needs and deliver training to drive sales and profitability whilst still ensuring that every guest leaves really happy and wanting to return

Delivery of food margins

  • To meet and exceed the company food GP budget whilst still ensuring that every guest leaves really happy wanting to return.
  • Train all of the kitchen team on how to achieve food margins
  • Order stock to the appropriate levels and not over order
  • Prepare food for service appropriate to sales levels
  • Control and record wastage
  • Ensure staff food policy is followed with no unauthorised food leaving the kitchen
  • Rotate stock and keep the cold room and fridges in order store rooms

Deliver standards

  • Implement and ensure that the company’s Health and Safety Policy is met at all times-this includes the training of all kitchen staff.
  • Comply and implement all Health and Safety and Food Hygiene requirements of the company.
  • Ensure temperature records and food labelling are maintained and up to date
  • Ensure the kitchen is kept clean & hygienic, making sure cleaning rotas are adhered to and records kept
  • Ensure the kitchen uniform and personal hygiene requirements are adhered to
  • Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods.
  • Attend management meetings as requested
  • Conduct weekly food stock take and implement actions for continual improvement
  • Manage and deliver the agreed food gross margin targets
  • Manage the kitchen labour & rotas within the kitchen labour budget

Key Competencies

  • Creative, positive, energetic
  • Real passion for food
  • Leader, team builder & developer of people
  • Commercially minded sales driver
  • Dedication to quality
  • Great organisation & planning skills


Role: Sous Chef
Job Type: Sous Chef
Location: Derby, East Midlands

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