Jnr Sous chef - The inn on the mile
To support the Head Chef and Sous Chef to lead and develop the kitchen team in the venue delivering exceptional standards of food and customer service, whilst keeping within budgets. Ensuring that all legislative and compliance guidelines are fully adhered to, resulting in faultless hygiene standards.
Ability to set excellent food and hygiene standards within the team. Ensure Health & Safety and hygiene policies and procedures are consistently adhered to. Ensure accurate completion of Kitchen Cooksafe, weekly stock audit, GP return, daily kitchen tracker and maintenance sheet. Assist in achieving high performance standards, adhering to Company policies and procedures. Ensure staffing levels on shift are correct and communicate with management daily to minimise labour expenditure. Makes competent decisions and solves problems. Assist in ensuring target Food GP is achieved and/or exceeded. Show an understanding and anticipation of customer needs and aspire to exceed them. Strive to develop self by maximising Company training facilities. Develop strong working relationships with colleagues and team, while motivating and leading junior team members. Deputise for the Head Chef and Sous Chef in their absence. Communicate and adhere to Company values and directions. Skills & Experience,Basic food hygiene. NVQ in Professional Cookery and Food Preparation. Excellent knowledge of all HACCP, COSHH and Health and Safety in the workplace. Excellent coaching skills. Ability to identify issues, create/source solutions and make decisions