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- Tasks: Assist the Head Chef in delivering five-star service and managing kitchen operations.
- Company: Join a prestigious hotel known for its exceptional dining experience.
- Benefits: Competitive pay, career growth, and a vibrant team environment.
- Why this job: Be part of a creative kitchen team and elevate your culinary skills.
- Qualifications: Passion for cooking and teamwork; experience is a plus but not essential.
- Other info: Dynamic work environment with opportunities to learn and innovate.
The predicted salary is between 25000 - 35000 £ per year.
Overview
Responsible to: Head Chef
Responsible for: Chefs de Partie, Commis/Trainees/Apprentices, Kitchen Support Operatives, Guests and Self
Overall scope and purpose of job
To give quality service, both to customers and colleagues. To assist the Head Chef in the supervision, control and running of the kitchen and ancillary services, to the specified standards of the hotel and department, adhering to company and statutory regulations.
Main duties and responsibilities
- To deliver five star service to all guests.
- To maintain a high level of personal hygiene and appearance, wearing the appropriate uniform/protective clothing/equipment.
- To set a good example with timekeeping.
- To work in co-operation with other departments, developing and maintaining working relationships with colleagues in your own and other departments.
- To attend meetings and hotel and departmental training sessions whenever instructed.
- To work with the hotel to maintain own personnel training certificates.
- To adhere to the procedures for the security of keys, stock and company and personal property and report immediately any suspicious circumstances or people behaving strangely.
- To work safely, conforming to statutory and company health and safety regulations, especially with regard to fire precautions, manual handling, chemical usage and storage, disposal of waste materials and reporting of accidents.
- Comply with other related statutory regulations (e.g. COSHH).
- Have a full operational knowledge of the preparation, production, presentation and service methods of all food and beverage items served in the establishment.
- Help plan, organise and cost daily, periodic, special, vegetarian and function menus, in co-operation with the Head Chef.
- Assist in the development of new items and dishes.
- Order and receive food and non-food items in accordance with company purchasing policy and as directed by the Head Chef.
- Allocate tasks to subordinate kitchen, production and support staff and check they have been carried out effectively.
- To display high levels of social skills to deal with staff/colleagues of all levels.
- Ensure that all items and dishes are prepared and served according to standards agreed by the Head Chef and Food and Beverage Manager.
- Implement related staff training - departmental induction, job skills, safety and other statutory requirements.
- Maintain training records as instructed.
- To take on board one area of responsibility e.g. Health and Safety.
- Provide technical guidance to staff and take immediate action over shortfalls.
- Assist the Head Chef in retaining staffing levels within agreed budget targets.
- Help prepare work rotas/holiday schedules.
- Work with the Head Chef in controlling departmental costs and expenses, conduct regular wastage checks.
- Encourage fuel and energy saving and other environmental initiatives, without detrimental effect on standards, service or safety.
- Help to achieve the weekly/period budgeted food gross profit percentage margin.
- Establish and maintain effective communications with subordinate staff and senior management/colleagues.
- Assist with the completion of departmental administration and staff counselling.
- Undertake job chats and appraisals.
- Ensure that standards of discipline are adhered to.
- Aim for a high level of customer satisfaction and help to provide any special customer requests.
- Help to maximise revenue and profitability.
- Work with the restaurant staff in promoting the sale of special items.
- Promote and maintain a high standard of food safety and hygiene throughout the kitchen and support areas.
- Ensure that stock rotation, temperature control, avoidance of cross contamination, overall cleanliness and safe waste disposal, are adhered to continually.
- Work in co-operation with other departments especially restaurant and banqueting services.
- Develop effective working relations with colleagues in the kitchen and other departments.
- Attend and support hotel and organise departmental training session as appropriate.
- Encourage safe working procedures and carry out risk assessments as instructed.
- Work safely conforming to statutory and company health and safety regulations, especially fire precautions, manual handling, chemical usage and storage, disposal of waste materials, and reporting of accidents.
- Comply with other related regulations (e.g. health and hygiene).
- Report all defective equipment and hazards to the appropriate department.
- To apply a positive and adaptable approach to assist the Head Chef with problem solving and planning.
- To liaise effectively with the Head Chef on departmental matters and communicate any daily problems or recommendations.
- To check daily business and relay necessary information to persons responsible.
- To complete handover books, checklists cover totals and response to customer complaints.
Occasional duties
- Deputise for the Head Chef and other positions in the kitchen during normal working or emergencies or as deemed necessary by the Head Chef or General Manager.
- Carry out other duties/tasks outside normal routines but within the scope of the job.
Sous Chef in Sevenoaks employer: KBC Associates
Contact Detail:
KBC Associates Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef in Sevenoaks
✨Tip Number 1
Network like a pro! Chat with chefs and kitchen staff at local restaurants or culinary events. You never know who might have a lead on a sous chef position or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, offer to do a trial shift or a cooking demo. This gives you a chance to showcase your culinary talents and work ethic directly to the head chef.
✨Tip Number 3
Stay active on social media! Follow restaurants and chefs you admire, engage with their posts, and share your own culinary creations. It’s a great way to get noticed in the industry.
✨Tip Number 4
Don’t forget to apply through our website! We’ve got loads of opportunities waiting for talented sous chefs like you. Plus, it’s a straightforward way to get your application seen by the right people.
We think you need these skills to ace Sous Chef in Sevenoaks
Some tips for your application 🫡
Show Your Passion for Food: When writing your application, let your love for cooking and food shine through! Share any experiences that highlight your culinary skills and creativity. We want to see how you can bring that five-star service to our kitchen.
Tailor Your CV and Cover Letter: Make sure to customise your CV and cover letter for the Sous Chef position. Highlight relevant experience, especially in managing kitchen staff and maintaining high standards of hygiene and safety. This shows us you’re serious about the role!
Be Clear and Concise: Keep your application straightforward and to the point. Use bullet points where possible to make it easy for us to read. We appreciate clarity, especially when it comes to your skills and experiences related to the job.
Apply Through Our Website: Don’t forget to submit your application through our website! It’s the best way for us to receive your details and ensures you’re considered for the role. Plus, it helps us keep everything organised!
How to prepare for a job interview at KBC Associates
✨Know Your Culinary Basics
Brush up on your knowledge of food preparation, presentation, and service methods. Be ready to discuss your experience with various cuisines and techniques, as well as any special dishes you've created. This shows your passion and expertise in the kitchen.
✨Showcase Your Leadership Skills
As a Sous Chef, you'll be supervising other kitchen staff. Prepare examples of how you've successfully led a team or managed kitchen operations in the past. Highlight your ability to delegate tasks effectively and maintain high standards under pressure.
✨Emphasise Hygiene and Safety Practices
Familiarise yourself with health and safety regulations relevant to the kitchen environment. Be prepared to discuss how you ensure food safety, hygiene, and compliance with statutory regulations in your previous roles. This is crucial for maintaining a five-star service.
✨Demonstrate Teamwork and Communication
Collaboration is key in a kitchen setting. Think of examples where you've worked closely with other departments or resolved conflicts within your team. Show that you can communicate effectively and build strong relationships with colleagues at all levels.
