Sous Chef
30th October 2019 at 23:55
The Role
To consistently manage a designated kitchen to the standards as required by the kitchen senior management team within the Catering Services. Responsible for the efficient and effective running of a designated kitchen or kitchen area to include;
· the planning, preparation, production and service of all menu and related items to a high standard
· the management or supervision and training of all employees in the team
· the compliance and enforcement of Food Safety and Health & Safety regulations & policies
· full responsibility in operating within any financial remit as specified
Please note this is a full time 36.5 net per week, working 5 out of 6 days per week. Actual attendance times will be determined by your Line Manager in accordance with the operational hours of the catering venue and any business requirements.
The Person
The successful candidate will have the following skills/experience:
· Must be able to demonstrate good cooking skills and knowledge of food for a high volume, multi-outlet, high quality venue.
· Must be able to demonstrate experience of managing, motivating and developing kitchen staff. Must show evidence of own development and training.
· Must be able to demonstrate good communication skills that is structured and summarizes information to meet the needs and understanding of the intended audience.
This Vacancy is closed to applications.