SUMMARY
- To assist the Pilchard Head Chef in the maintenance of the highest standards of food preparation and presentation
- To assist Pilchard’s Head Chef in close control of food costs
- To maintain highest standards of cleanliness and compliance with Health & Safety regulations
- Applicants must have the right to work in the UK, sponsorship is not available for this position
BUSINESS RESPONSIBILITIES
- Assist with monthly stock-take
- Prepare dishes to the highest standards of quality, safety and consistency
- Ensure recipes are followed to ensure risk of cross contamination are kept to a minimum
- Ensure brand standards are followed to ensure consistency of quality
- Work as part of a team in preparation, cooking, garnishing, or presentation of food
- Follow standards and regulations relating with cleanliness, hygiene and safety
- Ensure the Executive chef/ Pilchard Head Chef is informed where food or other supplies need to be ordered
- Check the quantity and quality of received products
- Work with Executive Chef/Pilchard Head chef to ensure departmental compliance with all relevant regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)
- Ensure the Executive Chef/ Pilchard Head chef is notified of equipment malfunctions and breakdowns
REQUIREMENTS FOR STANDARDS:
- Check the quality of raw or cooked food products to ensure that standards are met
- Instruct, supervise or coordinate activities of cooks or workers engaged in the preparation, cooking, garnishing, or presentation of food
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Order or requisition food or other supplies needed to ensure efficient operation
- Check the quantity and quality of received products
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Ensure that cleanliness if of the highest standard
- Work with Executive Chef/Head Chef to ensure departmental compliance with all relevant regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Demonstrate new cooking techniques or equipment to staff as instructed by Executive Chef
GENERAL RESPONSIBILITIES:
- To be constantly vigilant in respect of H+S issues and report risks
- Maintaining high standards of quality control, hygiene and Health & Safety
- Taking responsibility of all HR matters and keeping up-to-date with staff HR files
- Ensure all emergency procedures are viable and communicated
- To be constantly vigilant of security risks and immediately report any suspicious incidents
- Attend meetings as required
Vacancy Details
- Job Type: Sous Chef
- Job Hours: Full Time, Permanent
- Salary: £32,000 based on 48 hours
Benefits
- Discounted or free food
- Employee discount
- On-site parking
- Gratuities
Expected start date
- TBC