Senior Sous Chef
Seaford College - Petworth
40hrs wk, 5/7. Some evenings & weekends may be required
£27,000 per annum
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To assist the Head Chef in the management of the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.
To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
To carry out the smooth and efficient running of the section as appropriate.
To assist the Head Chef with compiling food orders and developing new food concepts.
To plan, prepare, cook and present food to the standards required by the company and the client.
To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
To assess kitchen team performance and recognise training needs and potential as appropriate.
To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
To treat your team at location as you would expect to be treated.
To ensure all financial controls, costings, wastage and orders are met within the client budget.
To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
Health & Safety, Food Safety, the Environment:
To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
To ensure all equipment is well maintained and is in good working order.
To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
To ensure that all company procedures and work instructions are fully understood and practised by all employees.
To promote and encourage environmental improvement initiatives as appropriate within the business.
To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
To show commitment to company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend to any reasonable request made by the client or Holroyd Howe Management.
To assist / deputise for the Head Chef.