Sous Chef

To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.

To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.

To liaise with management daily regarding special requirements.

To ensure that all statutory hygiene requirements are diligently followed.

To ensure that maintenance problems are promptly reported.

To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.

To ensure that all documents are passed to management immediately for processing.

To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.

To constantly update the knowledge and skills for the good of the establishment.

To assist with regular stock takes as and when required.

To ensure that all meals, snacks and functions are correctly prepared, cooked and served.

To ensure that foodstuffs are used correctly so that wastage is kept to a minimum and staff are trained to effect good portion control.

To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timorously completed.

To ensure that the preparation of food is hygienic and that a “clean as you go” discipline is adhered to.

To ensure that food in the pickup station looks attractive at all times, re-garnishing where necessary or replenishing.

High standards of cleanliness and hygiene.

To promote team spirit and lead by example.

To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.

To report any faults or defects to management, paying particular attention to any safety or health hazard.