senior chef de partie 7 views

senior chef de partie

Job Type : Contract, Full Time

Salary : £29 – £31.60/annum

Sous Chef

Purpose of the Post

The role of the Sous Chef is to assist the Head Chef to achieve the highest standards of food production and customer satisfaction by using basic culinary skills in accordance with health and hygiene regulations and Departmental procedures.

The Sous Chef will also contribute to the achievement of Gross Profit percentages and use all resources to maintain a safe and hygienic kitchen environment, work effectively with other colleagues and departments, and provide an effective service.

Key Responsibilities of the Sous Chef

To be responsible for maintaining a consistent high standard of food production

Monitor quality of food and practices of junior chefs and agency porters

To assist in planning and developing new dishes which reflect the diverse customer

To assist and aid the Head Chef with the development and production of menus in conjunction with the needs of internal and external clients

To assist with ordering procedures

To demonstrate and apply a good understanding of all basic, complex and modern cooking techniques

Autonomously prepare, cook and deliver fine dining events within agreed specifications

to deputise in Head Chefs Chefs absence

To be actively involved in all communications with the Catering and Events Managers and Supervisors to maintain good working practices and procedures

Finance

* To understand and carry out duties in accordance with pre-agreed dish and menu specifications

* Monitor waste and labour and make recommendations

Health and Safety

To understand and comply with the requirements to ensure safe working of all equipment

To monitor and promptly report any faulty equipment to the Executive Chef (HFPPD)

To comply with all departmental health and safety procedures, and have an understanding of HACCP and COSHH regulations

General

To report any quality issues to the Back of House Operations TeamTo have a basic understanding of the procedures of the Catering department’s computerised ordering system to utilise data

To work flexibly in accordance with the operational needs of the unit

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