Sous Chef - Chez Antoinette - London in City of Westminster

Chez Antoinette is a French restaurant offering homemade cuisine based on organic, seasonal and fresh produce. This role offers the chance to contribute in a busy environment with a focus on quality and excellence.

Responsibilities:

• Support the seamless running of the kitchen, providing a highly efficient and effective service while ensuring that all food production and operation adheres to specified recipes and food cost percentage.
• Assist and supervise the agreed standard of food service for the duration of the shift, liaising and cooperating effectively with all Front and Back of House team members, and promoting safe use of the kitchen, its equipment and building under the Health and Safety at Work Act, extended to any hygiene and safety regulations.
• Supervise the training of all new staff members in the department, ensuring they meet the standard required by the Head Chef, and promote all relevant food controls and food safety records, ensuring they are always logged and adhered to.
• Check all prepared mise en place and food stocks (including dry stores) and replenish as necessary, informing the Head Chef of any relevant shortages.
• Follow and train the team on all the recipes in place for the actual menu.
• Create a bank of dishes of the day, bringing creativity and variety to the menu in case of absence of the Head or Sous Chef.
• Be aware of all relevant food suppliers and their product listings, ordering accordingly as necessary and in accordance with the level of business.
• Supervise the smooth and efficient service and production of food from the department by working with all elements from Front and Back of House, ensuring all necessary preps and works are completed prior to the commencement of service.
• Ensure all department staff work hygienically and productively, in accordance with legal standards and the Head Chef's standards.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoiding over-production of food and mise en place.
• Be aware of the required food percentages and recipes as set down by budget, assisting in the supervision and running of the department with a keen attention to these.
• Remain on duty until the following shift takes over or until discharged by the Head Chef.
• Ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, especially after your shift has finished.
• Ensure, in close relation with your team, that all section files and recipes are maintained and updated, maintaining constant quality control of all food prepared and cooked to the Head Chef's standards.
• Ensure all health marks are collected and allocated to the correct administration.
• Operate with respect of the Allergen legislation and standards, prioritising the health and safety of our teams and guests.
• Keep the back of house tidy and clean prior, whilst and after each service.
• Operate the pass service of food from the kitchen to the restaurant, liaising with the Front of House teams and ensuring the food is to the standard required by the Head Chef.
• Control the processes, labelling, cleanliness and safe running of the kitchen.

Qualifications:

Understanding of French culture and a friendly customer service style.

Benefits:

• Dedicated team environment
• Competitive salary and 28 days holiday
• Amazing staff meal