Vacancy - Sous Chef

Sous Chef

Sector:

Chefs

Location:

Leatherhead

Hours:

40 hr per week, 5/7. Some evenings & weekends may be required

Salary:

£23,000 per annum

Apply:

To apply for this role, download our application form.
Complete the form and send it to:

Stephen Eagle : seagle@holroydhowemail.com

Overall Objectives:

To assist the Chef Manager in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.

Specific Responsibilities:

To plan, prepare and cook menu items as directed by the Chef manager.

To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.

To assist with stock taking when required.

To carry out the smooth and efficient running of your section as appropriate.

Client Service:

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 ensure that you deliver what you promise to the customer, client and team.

To ensure that all agreed service objectives are met in line with client expectations.

To deal with complaints about food in accordance with the company’s procedure.

People Management:

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 training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

To treat your team at location as you would expect to be treated.

To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

To demonstrate and instruct Chefs in food preparation and cooking skills as directed by the Chef Manager

Financial Management:

To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Chef Manager; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

To gain an understanding of food costing, sales mix and menu planning.

To ensure all financial controls, costings, wastage and orders are met within the client budget.

To ensure that all standards of food preparation and service are established and achieved in line with location budget

To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.

To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.

To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.

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 adhere to the company’s Food Safety, Hygiene, and Health & Safety policies and procedures.

To rigorously follow the company cleaning schedules.

To ensure that food storage areas are maintained in accordance with the company’s Food Safety, Hygiene, and Health & Safety policies and procedures.

To ensure all equipment is well maintained and is in good working order.

To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.

To ensure all kitchen staff and high risk food handlers are trained to the appropriate standard.

To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment

To ensure all equipment is well maintained and is in good working order.

To establish and maintain location cleaning schedules.

To ensure that all company procedures and work instructions are fully understood and practised by all employees.

To attend all health and safety training courses as required.

To promote and encourage environmental improvement initiatives as appropriate within the business.

Additional Responsibilities:

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 Chef Manager 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 Chef Manager.

Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List Check must be obtained for this role.