Sous Chef - Central London Salary £24,000 plus Overtime

Responsibilities : IN CONJUNCTION WITH HEAD CHEF

Menus and produce
? To ensure that all produce upon entering kitchen is checked for quality and freshness.
? Checking, personally or by delegation, the completeness of all suppliers deliveries and the correctness of their invoices
? Cook off and create new menu ideas
? To set out, maintain and monitor high standards of cooking and presentation
? To be aware of current food trends with regard to presentation and style

Kitchen Administration
? The update and editing of menu selection pages

Functions
? Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
? To ensure that all completed jobs are fully checked off before it leaves the unit
? Instructing all chefs and porters fully at each event to ensure that they are well briefed and organised so that the function runs smoothly
? Working in conjunction with Event Manager with regard to service and timings
? To assist porters/managers with the loading of all vans
? Ensuring that the venue kitchen is left clean, tidy and washed down. All equipment and remaining food is wrapped and packed ready for transportation.

Staffing
? To ensure that all staff members are in correct uniform at all times
? To ensure that all kitchen staff work in a professional manner while at the same time maintaining a pleasant atmosphere
? To ensure that all chefs act in a responsible and respectful manner in venues

Health and Safety
? To maintain, monitor, and keep up to date all cleaning schedules and records
? To maintain, monitor, and keep up to date all temperature recording sheets - delivery, fridge and freezers
? To ensure that all members of staff are aware and knowledgeable of Hazard Analysis records
? To ensure that all food items are stored correctly, labelled and dated.
? To maintain fully comprehensive "clean down" procedures at the end of each shift.
? To accommodate and liase with EHO on their annual visit

Equipment
? Maintaining and monitoring of all equipment purchased for kitchen to include heavy duty equipment to presentation plates
? To ensure that all equipment is kept to a high standard and is used/cleaned in the correct manner.
? Quantity control of equipment - to ensure that all equipment is regularly checked via a stock sheet
? Checking personally or by delegation, the completeness of all food and kitchen equipment sent to each function
? To ensure that all equipment allocated for each job is returned

IN ABSENCE OF HEAD CHEF
Menus and produce
? Ordering of food and produce with reference to Kitchen Work Sheets

Kitchen Administration
? To organise the prep list for the kitchen worksheet

Staffing
? Problem solving and man management of staff - dealing with timekeeping, sickness, appraisals and motivation
? Disciplinary procedures
? To be responsible for the well-being and development of kitchen staff

Hours: 8.00am - 4.00pm
Overtime: As required - paid hourly
Holidays: 4 weeks per year - Increase to 25 days after 2 years service.
Healthcare: Company Healthcare Scheme after 1 yrs service

Key words, Sous Chef, Sous, Chef, Head Chef, Head, Manage, Quality, Freshness, Cook off, New menu, high standards, Presentation, Service. Timings, Kitchen

Additional Resources Ltd is an Employment Business and an Employment Agency as defined within The Conduct of Employment Agencies & Employment Businesses Regulations 2003