Banqueting Sous Chef

Lots to do, but lots of fun

• Ensure smooth running of the kitchen operation at all times.
• Understanding of and implementation of sound stock control.
• Assist the Head Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives.
• Make sure the standard of food and service are executed to the highest standard at all times.
• To run the kitchen in the absence of the Head chef.
• Ordering of stock as necessary in conjunction with the Head Chef.
• Help to ensure all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budget levels, management of food flash, processing of invoices and upkeep of revenue figures.
• Maintain the highest levels of food hygiene and health and safety at all times.
• Assist in recruitment and retention, training and development of the staff, working with Head chef and HR department.
• Carry out any reasonable request by the Exec /Head chef or general manager.