Sous Chef SLS

In the absence of the Chef de cuisine take full responsibility for the running of the kitchen.

Assist in the employment and retention of all staff.

Assist in responding to Guest feedback.

Assist in the maintenance of company paperwork.

Assist in maintaining budgets and cost throughout all of the kitchens.

In the absence of the Executive Chef attend any meetings that are required.

Assist and supervise the agreed standard of food service during shift.

Liaise and co-operate effectively with all other associated members of staff.

Supervise the training of all new staff members in the department.

Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.

Ensure all relevant food controls and correct temperatures are logged and adhered to at all times.

Ensure the agreed standards of food preparation and presentation are adhered to at all times.

Ensure all daily paperwork is filled out in accordance to company and government guidelines.

Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands.

Attend any training that is required by the company

Monitor all staff time keeping and follow up were needed.

To provide a friendly, courteous, quick, efficient and professional service at all times.

Demonstrate a high standard of personal appearance, always wearing clean Chef s whites changed daily or when necessary.

Ensure good personal hygiene.

Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages.

Be aware of all relevant food suppliers and their products.

Be in charge of ordering