Sous Chef

Sous Chef

Main Responsibilities and Duties

Duties and responsibilities:

• Responsible for the General running of the kitchen.


• Creating and implementing the Menu.


• Train, and create documentation for the menu.


• Working within specified budgets.


• Ensuring the kitchen meets high standards of quality.


• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.


• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.


• Cook Breakfast, Lunch and Dinner


• Being the voice of the kitchen when communicating with waiters and bar staff.


• Ordering supplies and negotiating with suppliers.


• Managing inventory and keeping control of stock.


• Organizing produce and ensuring strict adherence to food hygiene regulations.


• Supervising all food preparation.


• Assuming responsibility for stock takes.


• Learning the ordering systems.


• Health and safety, and food hygiene responsibilities.

To carry out any reasonable duties as specified by the Directors

This above list of duties and responsibilities is neither inclusive or exhaustive and there may be other duties and responsibilities associated with this job or position.

To make yourself available for training and communication meetings, for which advance notice will normally be given.

Job Type: Full\-time

Pay: Up to £35,000\.00 per year

Work Location: In person

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