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Sous Chef

Salary from £18,000 - £25,000 per annum 

To assist Head Chef in overall management and control of the Kitchen, to ensure that the food department’s revenue and profit targets are met. To adhere to company H&S Policies and maintain general cleanliness of the Kitchen. To develop the skills of the brigade and help develop people

Duties and Responsibilities

• Through a hands on approach, maintain & improve standard of product, introducing more variety of menus
• Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
• Control departmental expenses including food costs and wages, in line with business levels
• Implement & monitor all Health & Safety and hygiene practices and procedures
• Implement and monitor departmental training & development plans via appraisal process
• To motivate, coach & team build
• Minimum of 5 years solid experience throughout hotel kitchens up to Sous Chef level in similar or larger size operation or Head Chef in smaller unit
• Good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes
• Full understanding of food controls & experience of ordering & menu pricing
• Self-motivated – and able to motivate others to achieve
• Proven man-management, coaching and team building skills
• Desire & ability to deliver quality ala carte and buffet food
• Experience of large volume functions and weddings
• Interviewing/Appraisal training