This vacancy is now closed

Sous Chef - The Ganary - Edinburgh

Chef
Ref: 1757 Date Posted: Monday 27 Aug 2018
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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.

 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