Sous Chef

Sous Chef Type of Job: Full Time (48hr per week contract/4.5day working week) Benefits: Tips shared between staff, pension, 25 days holiday, sick pay and staff food provided Company: Country Pub – Serving fine food and wine Reporting to: the Head Chef Location: 4mins outside of Petersfield. Hampshire. Commute: License & own car is preferred. Start Date: ASAP Skills and experience required: - Previous Sous Chef experience (Ideally a 1yr+ or more) - Or Previous kitchen experience (Ideally 2yrs+) - Good positive attitude is key - Willingness to learn is also key - Food and Beverages knowledge - Attention to detail / Motivated /Able to work under pressure - Good written and spoken English /Good communication skills - Customer service experience (Desired) Desired Qualifications and Certificates: (Not necessary although preferred) - NVQ in food preparation and cooking (Level 1, 2, 3 or higher) - AS or A level College Degree or higher, in culinary arts. List of Duties and Responsibilities: ·       - Documenting each day what the Head Chefs require before they prepare the day’s dishes. ·        - Organising the food preparation area for the Head Chef ·        - Delivering the ingredients that the Head Chef needs to prepare to the food. ·        - Ensuring the Commis Chefs prepare the dishes according to the Head Chef’s specifications and standards. ·        - Assisting Training new kitchen employees on the restaurant’s standards and regulations ·       - Monitoring the kitchen area and the staff to ensure sanitation standards are maintained. ·       - Ensuring all food products to be prepared are not expired. ·       - Leads kitchen team in chef's absence. ·        - Provides guidance to junior kitchen staff members. ·        - Oversees and organizes kitchen stock and ingredients. ·        - Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. ·        - Keeps cooking stations stocked, especially before and during prime operation hours. ·        - Manages food and product ordering by keeping detailed records and minimises waste. ·        - Supervises all food preparation and presentation to ensure quality and restaurant standards. ·        - Works with head chef to maintain kitchen organization, staff ability, and training opportunities. ·       - Verifies that food storage units all meet standards and are consistently well-managed ·       - Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing ·E   - Ensure all equipment is in a safe working order. Report all faults to the relevant manager and ensure equipment is not used until safe to do so. ·        - To communicate to the team in a polite and efficient manner. Notice period: We understand you will most likely have a notice period so we are willing to wait for you to work it out although the sooner you can start, the better. Interview process: Phone call and face to face meeting with the Head Chef and team a tour of the premises