Senior Sous Chef

Job Listing No: 9740000

Senior Sous Chef

Job Title:  

Senior Sous Chef

 

Location:

Ramada Plaza Hotel, Shaw’s Bridge, Belfast, BT8 7XP

Rate of Pay:

Dependent upon Experience

Hours of Work:

 

40 hours per week

 

Department:

 

Kitchen

Responsible to:

 

Head Chef /General Manager

 

Purpose of Job:

 

Efficient operation of the kitchen in the absence of the Executive Head Chef        

Qualifications/Experience

 

Essential:

·         Experience within a Senior Sous Chef role

·         Proven experience of:

Cost Control

Budget awareness

Menu planning

Culinary skills

·         Experience of leading others within a kitchen environment

·         Food Hygiene Certificate

·         NVQ Level 2 Food Preparation and Cooking

Desirable:

·         Experience within the hospitality industry

·         Advanced Food Hygiene Certificate

·         NVQ Level 3 Food Preparation and Cooking

Main Duties:

  • Managing the day to day running of the restaurant, room service and bar sections of the kitchen
  • Manage and maintain HACCP
  • Manage the general cost and quality control for both incoming and outgoing goods
  • Menu planning, design and pricing of the same
  • Responsible for the purchase of goods, ensuring that they meet the required standards
  • Ensure that goods are stored at the correct conditions
  • Ensure that stock rotation is carried out correctly and documented on a daily basis and taken accurately
  • Ensure the proper training on all kitchen equipment and catering procedures
  • Ensure that stock levels are accurate at the end of every month
  • Ensure all kitchen equipment is well maintained
  • Ensure that food served from their section is of the required standard highlighted in the menu specification
  • Wear clean, suitable uniform at all times
  • Ensure a high standard of grooming with all staff in the department
  • Deal with guest complaints in a friendly and efficient manner ensuring guest satisfaction at all times
  • Participate in any training and personnel exercises designed to improve standards and performance
  • Upkeep of the equal opportunities policy to ensure that there is a neutral working environment
  • Work in accordance with standard procedures within each department
  • Keep staff/work areas tidy and report any hazard, accident, loss, or damage to management and observe all requirements under health and safety legislation
  • Prepare weekly rosters and timesheets in the absence of the head chef

Note:  The above is not intended to be an exhaustive list and you will be expected to comply with any reasonable requests or duties directed by management

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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