Sous Chef - The Arts Club

The Sous chef will work alongside the team to manage daily kitchen activities, including overseeing staff, ensuring food quality and freshness, and monitoring ordering and stock control. Provides meal quality and consistency by following designated recipes.

To understand the essence and importance of hospitality within the Main Kitchen.

Responsible for participating in all activities of their designated section, to contribute to the smooth running of the Main Kitchen, ensuring the highest levels of guest service.

Main Responsibilities:

•To manage the Kitchen in the absence of the Executive and Head chef.

•To ensure all food preparation is carried out in accordance with food hygiene procedures.

•To ensure food is prepared to required standards checking for taste, presentation and quality.

•Inspect food preparation and serving areas to ensure observance of safe, sanitary food - handling practice.

•To ensure portion control, preparation and storage methods to avoid wastage and keep down costs.

•To ensure daily/weekly/monthly cleaning duties are carried out as per TAC standards.

•Complying with all legal requirements including food hygiene, training and record keeping.

•Maintaining high standards of fire, hygiene and safety as laid down by Company and local Environmental Health

•Attending mandatory training days/courses, on or off site, as and when required.

•Reporting to the HOD or the maintenance person, any faulty appliances, damaged equipment or any potential hazard.

Main Duties:

•To check and ensure the correct mise en place in every section before each service.

•Supervising as well as assisting in the production of food in your section.

•Supervising the running of each section as directed in a sanitary and timely manner.

•Following the recipes and ensuring that the highest quality food is produced on a consistent basis.

•Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

•Managing and training any junior chefs working with you.

•To observe and assist the junior chefs in the production of dishes to the required timescales.

•Assisting in planning/costing and developing of the menu.

•Ensuring safe hygiene practices are maintained throughout the kitchen at all times.

•Daily stock control; ensuring that orders are submitted on time in a clear and concise manner.

•To be aware of food gross profit achieved and to assist the Head Chef and Exec Chef in maintaining and improving profit levels.

•To ensure all deliveries are received in the correct manner, and in a suitable condition, notifying the Head/Exec chefs of any problems.

•Maintaining a good relationship with the suppliers.

•Keep records of all invoices.

•Following and controlling morning, mid and closing duties.

•Ensuring all kitchen equipment and fridges and storage areas are cleaned, maintained and checked on a daily basis.

•Help with maintaining accurate records of food supplies, waste and hazard analysis, and freezer/fridge temperatures as required by regulatory bodies and the company.

•Assisting with training and development of junior members of the Kitchen team.

•Assisting in keeping food hygiene qualifications of each staff member up to date and that they are filed accordingly.