Sous Chef 2027 Season

• Clock in and out on Rota Cloud as per schedule.
• Oversee the day-to-day operations of the kitchen.
• Deputise, take lead and take full responsibility for the kitchen operation in Head Chef’s absence.
• Manage kitchen staff, including hiring and training when required.
• Ensure a smooth workflow and efficient communication within the kitchen team.
• Maintain high standards for food quality, taste, and presentation.
• Ensure that all dishes prepared meet the quality and presentation standards set by the Head Chef.
• Ensure that all ingredients are fresh, properly portioned, and cooked to the correct temperature.
• Strictly follow the recipes and guidelines provided by the Head Chef.
• Manage food costs by controlling portion sizes and minimizing waste.
• Collaborate with front-of-house staff to ensure a seamless dining experience for guests.
• Adjust menus based on customer preferences and feedback.
• Be responsive to customer requests and special dietary needs.
• Work and train all staff members in any section of the kitchen, providing ongoing training when required.
• Foster a positive and collaborative work environment.
• Ensure the correct rostering of staff according to the daily business when required.
• Be responsible in assisting and supervising all chefs during the working day.
• . Be responsible for all food ordering and stock control ensuring stock rotation is in practice.
• To assist Head Chef to oversee the cleaning schedule and overall HACCP procedures on a daily basis and singing all documents daily.
• Ensure that daily and weekly Compliance checklist are completed on time and in the correct manner when required.
• Responsible for ensuring that wastage is kept to a minimum during preparations and that all food is used to the maximum. Food waste to be recorded.
• Ensure crockery breakages are recorded.
• Follow instructions as set by the General Manager/ Deputy GM and Directors.
• Maintain and train all staff the Health and Safety Procedures, Food Hygiene and Fire Regulations as set out by the company.
• Oversee the use and consumption of the chemicals used in the kitchen.
• Ensure compliance with food safety regulations, sanitation standards, and health codes keeping up to date with best practices.
• Address issues as they arise, such as kitchen equipment malfunctions or staff conflicts.
• Implement solutions to enhance efficiency and productivity.
• Oversee that mise-en-place is prepared on time, clean for service by supporting all team members.
• Be able to work in any section of the kitchen.
• Attend meetings when requested.
• Ensure that all fridges and areas at the end of each service are cleaned, food covered and dated.
• Follow instructions as set by the Head Chef.
• Assist Head Chef in creating weekly rosters in accordance to business levels and wage budget.
• Complete your Flow Training on time as per Company Policy, as well as any other assessments that need to be completed. Assist Head Chef in following up kitchen staff progress on completing their Flow training courses and other assessments by the required deadline.
• Please note this is not an extensive job list description and that you will be required to complete other tasks.

Minimum of One years experience in Quality establishment