Sous Chef

About the Regency Park Hotel
Nestled in the town of Thatcham, Regency Park Hotel is a four-star abode boasting 108 bedrooms, an award-winning restaurant as well as leisure facilities and conference and banqueting facilities.
About Sous Chef role
As a

Sous Chef , you will play a central role in supporting the Kitchen team prep and service work. You will be passionate about food and service, and flexible to work on different sections.

You will need strong interpersonal and problem-solving skills, and work as part of a team focused on consistently achieving high standards to meet customers expectations.

The successful Sous Chef will undertake the following duties:
To ensure that all dishes are prepared consistently and according to standard recipes.
To prepare list of product/food items required for the next day and submit to the Chef in charge.
To prepare list of tasks for mis-en-place for the chef on the following shift before going off duty.
To always control the quality of the product you use and report any discrepancy to the Chef in charge to ensure consistent freshness and quality.
To constantly maximise the quality and presentation of dishes
To monitor food and operating costs, and control these by reducing waste.
To work in any section of the kitchen when necessary or as requested by your superiors.
To ensure that there is sufficient operating equipment before and during service, ensuring it is maintained to a good standard with minimum breakage. Report any discrepancy.
To assist in carrying out a daily inventory of fridges taking into account banqueting requirements and prepare the following day's food requisition.
To prepare and cook the food appropriate for the station you are allocated to in accordance with the standards and specifications laid out by the Head Chef.
To instruct and demonstrate methods of production in your relevant department.
To examine food items to ensure they are correctly prepared.
To ensure all items are properly labelled and dated to allow for correct stock rotation and respect H&S food standards.
To issue food items only to authorised persons in keeping with control practices and procedures.
To be responsible for all food beverage and equipment under your control.
To ensure strict adherence to manufacturers instructions of safe use of all equipment and understand any risks involved of operating machinery and other equipment. Request training from superiors for any new tasks.
To organise your work to achieve the standards of customer service.
Before leaving or taking day off, instruct one colleague on what and how much to prepare for the following shift/day.
To maintain your station, fridge and mis-en-place clear, clean, neat and tidy.
Supporting the Head Chef with preparation of hot and cold food for breakfast service to the highest standard
To ensure that the Departments operational budget is strictly adhered to, that all costs are controlled, and expenditure approved.
To ensure that all employees have an understanding of and adhere to the hotel's rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health and Safety.
To respond to any changes in the department as dictated by the needs of the industry, company or hotel operation.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
To attend training and meetings as required

Skills and requirements
Exceptional customer care skills.
Ability to work in a busy environment
Ability to maintain good working relationships with colleagues across the hotel
Constantly improve knowledge and show a desire to learn, attend companys trainings
Take a responsible approach towards timekeeping and attendance to ensure the department runs efficiently, and assist in the event of absence cover
Maintain high levels of enthusiasm and commitment to every task undertaken
Good communication skills
Be punctual and respect grooming standards

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