Sous Chef

Sous Chef – Bermondsey

Job Type : Permanent, Full Time

Salary : £34000 – £38000/annum

Are you looking for an opportunity to showcase your skills as a sous chef who specialises in Mexican cuisine? If so, then look no further!!
At SNS Recruitment we are currently looking for a passionate and skilled sous chef to join their clients Mexican restaurant located around the Bermondsey area.
Our Clients mission:
To keep elevating the Mexican food scene in London, reflecting on why Mexican cuisine is an Intangible Heritage of Humanity by UNESCO.
To ensure the food standard remains consistently high in terms of food and drinks as well as hospitality & experience.
Objective:
As the Sous Chef you are responsible for achieving the restaurant projections with regard to daily operations, sales targets, cost control, employee staffing & retention, health and hygiene standards, restaurant events financial and food related issues to very high standards jointly with Head Chef.
Working Hours:
Full time
40-48 Hours per week
Shift Patterns (Start time / Finish Time):
Tuesday – Friday: 3pm – 11pm
Sat: 11am-10pm
Sunday: 11am- 8pm
Salary:
£32,000 – £34,000 Per Annum
Principles:
* To deliver an exceptional food offer in line with the specification of the Directors, Head Chef and General
* Manager whilst maintaining profitability.
* Overall responsibility for the quality of food produced, control of costs and profit potential.
* Through the effective application of business flair, operating at all times within the company and legislative requirements to ensure the customer returns.
* As a member of our clients management team, it is your duty to be an example of personal hygiene, appearance, attitude, communication, due diligence & timekeeping.
* To adhere to all our clients standards as lined out in our handbook.
* As part of the management team we expect you being proactive and engaging with new duties or any reasonable requests from other managers and other team members.
Areas of Responsibility & Action
1. Food & Daily Operations:
* Ensure consistency of the product and menus throughout the kitchen.
* Supervise service ensuring presentation of food is compliant with our client’s Specs and
standards.
* Develop and create seasonal menus in consultation with Menu Development responsible chef &
directors.
* To manage the ordering and stock control as per KPIs
* To make sure BOH / FOH Managers on Duty do line check every day at 11:30am for lunch time service and 5pm for dinner service (or according to business needs but always before service).
* Participate in daily briefings and ensure communication between FOH and BOH is of high standard at all times while leading by example
2. Staff:
* Ensure all rotas and team levels provide sufficient cover and service at all times in line with staff budgets.
* Responsibility for the assessment of new members throughout their probation period and effective induction.
* Ensuring all paperwork is complete and any issues managed in a timely way.
* To carry out probation reviews & annual appraisals – follow through on development needs.
* To communicate with kitchen team, document action points.
* Manage staff holidays in line with company regulations
* Manage any formal disciplinary & grievance issues adhering to our client’s guidelines at all times
* Manage appropriately the workload ensuring efficient delegation of duties enhances development and increases of performance of Junior Management.
3. Profitability and operational efficiency:
* Food and menu development and implementation ensuring dining experiences are consistent in the restaurant and is in collaboration with the FOH and Chef teams.
* Portion control when cooking, preparation and planning of menu.
* Management of food margins and reduction in wastage.
* Management of stock rotation, code check records and non-food items.
* The maintenance of kitchen equipment by making regular standard inspections and ensuring the kitchen team adhere to maintenance schedule.
* Taking high level decisions on the purchase of new equipment, ordering and follow through ensuring each kitchen is fully equipped and ensuring this equipment is correctly maintained.
* Recipes bible available for kitchen staff to ensure a consistent cooking/quality standard is maintained at all times
* Efficient meeting/reporting line with the kitchen team to guarantee that inconsistencies/issues are resolved appropriately
* Ensure kitchen management/staff has clear specification of their duties and responsibilities and provide appropriate training for them to achieve those.
4. Health & Safety, Hygiene, Fire, Licence:
Maintaining health & safety of self and others within the performance of duties in accordance with the company health & safety policy.
Responsibility for keeping track of all ingredient allergens, update Allergy Matrix according to ingredients and menu changes and implementing training to BOH & FOH.
Responsibility for the maintenance, review and control of the company’s food safety procedures and take remedial action when required.
Responsibility for the maintenance, review and control of the company’s accident reporting, COSHH assessments and first aid procedures.
Day to Day responsibility for ensuring the company’s health and safety procedures are put into practice and to take remedial action when required.
To make sure Company comply with EHO legislation, including all temperature files, cleaning schedules and diary, allergens and how to monitor these including waste control.
Working closely with FOH management team in achieving Food Alert targets.
7. Reporting / Company involvement:
Attend weekly meetings with General Manager, Ops Manager & Senior Management team.
Reporting weekly financials & any issues to Head Chef.
Feed into & develop company strategy & systems as company grows & evolves.
To ensure all sensible information, including staff information, company strategy & plans, Management & Directors sensible information is kept confidential at all times.
If you are interested and would like to be considered for this role then please apply now via our company website below & one of our consultants will be in touch with the next steps