Sous Chef

**Responsibilities**

As Sous Chef, you will assume full operational authority over the kitchen and Kitchen Brigade in the Head Chef's absence, with the following critical responsibilities:

1. **Kitchen Operations & Leadership**: Maintain absolute control over all aspects of daily kitchen operations and direct the Kitchen Brigade with authority and professionalism.
2. **Food Quality & Standards**: Oversee the preparation and service of all cuisine to ensure strict adherence to established quality standards and specifications.
3. **Facility Inspections**: Conduct regular and thorough inspections of kitchen and food preparation areas to maintain compliance with operational standards.
4. **Food Cost Management**: Exercise rigorous control over all food items issued from the kitchen and actively manage food cost percentages within budgetary constraints.
5. **Order Accuracy & Portion Control**: Guarantee that all orders are prepared precisely according to specifications and enforce strict portion control protocols, investigating and addressing wastage incidents immediately.
6. **Inventory & Storage Management**: Supervise the secure storage of all food items, implementing correct stock rotation procedures and maintaining maximum security protocols at all times.
7. **Goods Receiving & Verification**: Inspect all delivered goods against documentation, verifying both quantity and quality to maintain cost efficiency and standards.
8. **Interdepartmental Communication**: Foster and maintain effective communication channels between the kitchen and all hotel departments to ensure seamless operations.
9. **Health, Safety & Compliance**: Demonstrate comprehensive awareness of and strict compliance with Health and Safety Act requirements, Food Hygiene Regulations, and all company-mandated safe working practices.
10. **Protective Standards**: Wear all appropriate protective clothing as provided or recommended by the company.
11. **Facility Maintenance Reporting**: Report any defects in building infrastructure or equipment promptly according to established hotel procedures.

Worked in a similar environment NVQ in a kitchen qualification HACCP and COSHH Demonstrate knowledge of a busy working kitchen and Banqueting operation

Must have enthusiasm and passion for food Must be punctual and reliable Be self-motivated