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Sous Chef

Published 2017-09-27 20:22:45

Leeds , England.
Start : ASAP Experience : Expected

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Job description

Role Title:Sous ChefReporting to:Head Chef ­­­­Main Responsibilities Supervise the function of all kitchen employees, the kitchen, sales and costs to ensure maximum departmental profit is achieved.To control the following:Quality levels of product and services relating to the food operation.Operating costs in relation to the achievement of profit.Sanitation, cleanliness and hygiene.Suppliers.Oversee, co-ordinate and become directly involved in the preparation, presentation and service of food products to ensure the highest quality at all times.Under the direction from the Head Chef, carry out the unit food stock control procedure on a weekly/monthly basis.Develop formal training plans and supervise on-the-job training sessions for all food production employees and kitchen related staff.Observe the health, hygiene, fire and other legal and statutory requirements affecting the kitchen. Person SpecificationMinimum 2 years experience as a chef de partie.>You must have high standards of presentation and service.Good attention to detail.Ability to work with others.Flexibility and adaptability essential. EmployeeBenefits28 days holiday including bank holidays per annumDiscounted weekend breaksRegular AppraisalsPension SchemeMeals on dutyUniforms (Hotel based staff only)Accelerated promotion prospectsBritannia Hotels are an Equal Opportunities employer and applicants from non-EEC countries will require work permits or permission to work issued by the Home Office.
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