Sous Chef - Forgans Broughty Ferry - Dundee

£23,000 to £29,000 including tips and bonus - Chef
Ref: 3063 Date Posted: Tuesday 08 Jun 2021
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Salary is £23,000 to £29,000* (*including tips and bonus)

About Us G1 Group is a collection of over 50 venues. Lots of our venues are housed in grade A & B listed buildings, carefully restored, expanded, refreshed and put to good use. We have restaurants, hotels, nightclubs, bars, cinemas, casinos and more. One thing all our places have in common is our people- they work hard, often behind the scenes, and they are the best at what they do. They are a wildly eclectic bunch, from the architect who makes the drawings come to life, to the domestic staff who make our hotel rooms feel like home. We are always growing and on the lookout for fresh talent, so if you've got it, bring it. What we stand for Our values aren't rules or guidelines the people who work for us need to stick to, they are the catalyst for an unwritten work ethic. The values never change, so no matter where you work or what you do, pin these up in your head and glance at them often! At the heart of all we do we must put our customers’ needs first.

Role Responsibilities

 Running the kitchen in the absence of the Head Chef at maximum capacity whilst maintaining food quality standards in a safe working environment.

 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.

 Identify innovative ways to exceed customer expectations and deliver outstanding food on every occasion. 2

 Assist in ensuring target Food GP is achieved and/or exceeded.

 Support Head Chef in reporting financial data accurately and on time.

 Show an understanding and anticipation of customer needs and aspire to exceed them.

 Strive to develop self by maximising Company training facilities.

 Attend Head Chef forum’s in the Head Chef’s absence.

 Develop strong working relationships with colleagues and team, while motivating and leading junior team members.

 Assist Head Chef to recruit, train and coach the kitchen team.

 Communicate and adhere to Company values and directions. Skills & Experience

 Basic food hygiene.

 NVQ in Professional Cookery and Food Preparation.

 Previous Sous Chef experience is preferred of similar sized concepts.

 Excellent knowledge of all HACCP, COSHH and Health and Safety in the workplace.

 Ability to manage weekly reporting of wages/GP’s/Cash margin in the absence of the Head Chef.

 Excellent coaching skills.

 Ability to identify issues, create/source solutions and make decisions.

 Ability to inspire the kitchen team to deliver high quality food whilst ensuring the team lives up to the Head Chef’s expectation.