Sous Chef / Chef Sponsorship Available

Restaurant
Uk
April 28, 2024
£30 - £35 / year
Full Time
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Job Description

 

JOB DESCRIPTION

 

We are seeking competent cooks to prepare excellent meals to high standards in a fast-paced atmosphere. Manage a small team of chefs while maintaining high standards and adhering to excellent Health & Safety and Food Safety regulations.

Responsibilities include overseeing kitchen operations alongside the Head Chef/Kitchen Manager.

Main areas of responsibility

Deliver Outstanding Product and Service Quality

  • Be able to consistently prepare all food products for service to the appropriate specifications, quality, and presentation.
  • Have a thorough understanding of all recipe specifications and preparation/cooking techniques for individual portions.
  • Follow all recipe parameters at all times, especially those for customers with allergies and gluten-free needs.
  • Produce food products within the specified service time.
  • Be fully aware of new items and specials.
  • Follow the communication from the Executive Chef/Manager on Duty to ensure that all catering, hot, and cold counter foods are properly prepared.
  • Actively reduce spoilage and waste while assuring the freshness and compatibility of all products utilised by the section through proper storage.
  • Maintain accurate portion control.
  • Be able to arrange the pieces efficiently and completely as needed.
  • Keep the section and refrigerators clean at all times, following the cleaning schedule and any reasonable management requests.
  • Empty trash bins as needed, ensuring that proper health, safety, and hygiene measures are followed.

 

HEALTH AND SAFETY.

  • Keep the kitchen areas clean, safe, and sanitary at all times.
  • Use safe techniques with risky apparatus as suitable for the section.
  • Any defective or hazardous equipment should be reported immediately to a Manager.
  • Follow all Company processes, notably food hygiene, health and safety, and licencing regulations.
  • Restock utilising FIFO (First In, First Out) and adhere to Afrikana’s requirements for product placement in the fridges/walk-in.
  • Be conversant with the applicable Department of Health regulations.
  • To work safely at all times.
  • If requested, fill up the due diligence diary entries.

 

Finance and Administration

  • Ensure adequate food portions, minimise spoiling, and record all waste.
  • When customer orders come in through the iiKO system, take a practical, methodical, and successful approach.
  • Check supplier delivery and reject any items that are unsatisfactory.
  • Follow the checklists for opening, closing, and handover to ensure restaurant continuity.
  • Deliver food prices.

 

HUMAN RESOURCES AND TRAINING.

  • Proactively attend relevant training classes, respond to any training provided, and use what you’ve learned in the restaurant.
  • Act as a role model for all new employees by demonstrating a positive attitude towards teamwork through effective team support and communication.
  • Support the training of new trainees.
  • Attend department and restaurant meetings when necessary.
  • Maintain a constructive approach to communicating with all departments.

 

GENERAL

  • Take ownership of all tasks, obligations, and responsibilities entrusted to you, and ensure that they are accomplished successfully, on time, and to the acceptable standard.
  • Maintain a good attitude and adopt a hands-on, proactive approach to the job.
  • Always maintain a warm, courteous, and professional demeanour when communicating with customers and team members.
  • Report any potential issues to the Executive Chef or Sous Chef.
  • Always act as a team player, looking for ways to help your coworkers and keep the restaurant’s standards high.
  • Maintain cleanliness in the kitchen at all times.
  • Adhere to all company rules, regulations, and procedures.
  • Actively cooperate with any reasonable request or message from a Manager on Duty.

 

Person Specification

Required:

  • Maintain an enthusiastic demeanour.
  • Maintain a high level of attention to detail and quality.
  • Demonstrate a willingness to adhere to recipe specifications.
  • Maintain a positive, can-do, and open attitude.
  • Work in a professional but friendly manner.
  • Have good communication skills and be able to work with the team.
  • Be a hardworking team player.
  • Display the ability to learn and adjust.
  • Be clean, hygienic, and well-presented.

 

Benefits:

  • Discounted or free food
  • Store discount
  • Sponsorship Available

Schedule:

  • 10 hour shift
  • 12 hour shift
  • 8 hour shift
  • Holidays
  • Monday to Friday
  • Weekend availability

 

Supplemental compensation types:

  • Bonus scheme
  • Tips

Experience:

  • Sous Chef/Head Chef: three years (recommended).

 

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