Sous Chef

Job Description

Responsible for: To assist the head chef in ensuring that food preparation, food production and food service is carried out to the highest standards and in accordance with the food hygiene HACCP regulations.

• To arrive promptly on duty as scheduled in a full, clean and presentable uniform at all times in accordance with company grooming policy.
• Maintain the highest level of personal and work cleanliness and hygiene and throughout all duties comply with HACCP requirements.
• To ensure that agreed standard of uniform and personal hygiene is carried out in the kitchen at all times.
• To assist all food purchased is to the agreed standard.
• To ensure staff are trained to the agreed standard.
• To assist the Head Chef in preparing and compiling menus for daily business, functions etc.
• To ensure all cleaning schedules are adhered to and hygiene is checked daily.
• To comply with company legislations regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care and Security.
• To monitor all dishes prepared from the kitchen and ensure they conform to agreed standard prior to food service.
• Carry out ordering duties as required.
• To comply with delivery intake of produce.
• Adhere to the company's Code of Conduct.
• To read, understand and carry out your responsibilities as defined in the Health and Safety Statement and Staff Handbook.
• Ensure work areas are kept clean, safe and tidy at all times.
• Report any maintenance issues immediately to management.
• All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.