Sous Chef

Job Description

Position                                  Sous Chef      

Department                           Kelly's Kitchen

Reports to                              Head Chef/Executive Chef

To be responsible for the smooth operation of the kitchen in the absence of the Executive Chef; ensure the standards of cuisine and hygiene are maintained; to promote a positive kitchen culture and motivate the staff; ensure that the customers are offered the highest quality standards in service and care, anticipating their needs and being always attentive. As a member of the management team to fully co-operate with all other members of that team.

Key Responsibilities:

1. To live to an embody the values of The Midlands Park Hotel


2. The strive to achieve the MPH competencies required for the role.


3. To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are always achieved, that food is produced in a safe manner, with minimal wastage, and is cooked to the required specifications.


4. To offer the highest level of Guest Care

1. Leads kitchen team in chef's absence


2. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating


3. Oversees and organizes kitchen stock and ingredients


4. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance


5. Keeps cooking stations stocked, especially before and during prime operation hours


6. Hires and trains new kitchen employees to restaurant and kitchen standards


7. Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns


8. Supervises all food preparation and presentation to ensure quality and restaurant standards


9. Works with head chef to maintain kitchen organization, staff ability, and training opportunities


10. Verifies that food storage units all meet standards and are consistently well-managed


11. Assists head chef with menu creation


12. Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

1. To deputise for the Exec Chef when not on duty


2. To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.


3. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy, and are always adhered to.


4. To ensure that all relevant HACCP documentation is completed throughout the working day.


5. To document and report back to Executive Chef any non-compliance in relation to HACCP control within the kitchen.


6. To receive goods from suppliers, when required and to ensure products conform to HACCP specifications.


7. To ensure all goods are stored correctly and hygienically in accordance with HACCP specifications, and always ensure correct stock rotation.


8. Assist in monthly stock take.


9. To work as part of the Team, being aware of colleagues and their needs, and being always flexible.


10. To be available to work weekends.


11. To promote sales within the department and across the hotel


12. To have pride and commitment in your area of work.


13. To attend training sessions as required.


14. To attend appraisals, and conduct appraisals, as required.


15. Ensure that all staff follows correct manual Handling and Health and Safety procedures, if an accident occurs that all personnel complete accident report form.


16. To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.


17. To maintain all company policies and procedures.


18. Wear the correct, clean uniform always, including footwear and adhere to the dress and appearance standards set out in the Staff Handbook.


19. To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.

This is not a full and final list of duties and responsibilities, and you may be required to carry out other tasks as directed by management.