Senior Sous Chef

SPECIFIC RESPONSIBILITIES:
· To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
· To carry out the smooth and efficient running of the section as appropriate.
· To assist the Head Chef with compiling food orders and developing new food concepts.
· To plan, prepare, cook and present food to the standards required by the company and the client.
· To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
CLIENT SERVICE:
· To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
· To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
· To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
PEOPLE:
· To assess kitchen team performance and recognise training needs and potential as appropriate.
· To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
· To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
· To treat your team at location as you would expect to be treated.
FINANCIAL MANAGEMENT:
· To ensure all financial controls, costings, wastage and orders are met within the client budget.
· To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT:
· To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
· To ensure all equipment is well maintained and is in good working order.
· To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
· To ensure that all company procedures and work instructions are fully understood and practised by all employees.
· To promote and encourage environmental improvement initiatives as appropriate within the business.
ADDITIONAL RESPONSIBILITIES:
· To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
· To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
· To show commitment to company values in all aspects of your role.
· To act as a positive ambassador for the business.
· To attend to any reasonable request made by the client or Holroyd Howe Management.
· To assist / deputise for the Head Chef.

Employment type
Full-time

Work arrangement
No