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Sous Chef - Cambridge - Permanent
Job Posted: 14 hours ago
Salary: £ 36,900 - 36,900 / Annum
Job Type: Permanent
Location: Cambridge, Cambridgeshire
Expire in: a month
Job Description
Job Description
Job Title: Sous Chef
Reports to: Head Chef
Hours of work: 37.5 Hours per week not including breaks
Key Responsibilities:
To support the Head Chef in all aspects of feed preparation and service, with emphasis on, but not limited to, the following:
• To lead a shift and supervising staff in the preparation and service of food to Fellows, guests and students and staff, achieving the highest possible standards of service at all times.
• To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs.
• To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation.
• To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times.
• To assist the Head Chef with the planning and development of cyclic menus for all areas of food service.
• To monitor equipment (CCTV, fire and intruder alarms) that provides
To continually develop signature dishes for function catering.
• To encourage the use of fresh produce at all times.
• To ensure that dishes are produced to the agreed standard recipe.
• To aim to exceed customer satisfaction in all areas of food preparation and service delivery. • To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations.
• To work with a range of colleagues to plan requirements and problem-solve difficult issues and situations.
• To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above.
• To undertake such other duties as may reasonably be required in this position. February 2022
• To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period. • To ensure that food service staff are fully briefed on menu content prior to service.
• To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area.
• Together with the Head Chef, develop training plans for all members of the kitchen brigade.
• To provide on-the-job training for all chefs in the kitchen brigade.
• To help to develop staff to competition standard.
Essential Qualifications
• NVQ Level 2 and 3 in Professional Cookery.
• Basic Food Hygiene Certificate.
• Training on HACCP and COSHH.
Essential Skills/Knowledge/Training
• Leadership and management skills.
• Good organisational skills.
• Good communication and interpersonal skills.
• Customer service skills.
Essential Experience
• At least 3 years experience in a similar role.
• Understanding of HACCP.
Essential Personal attributes
• Friendly, co-operative and helpful/approachable.
• Responsible and trustworthy.
• Ability to work as part of a team.
• Flexible approach and accepting of change.
• Ability to communicate effectively to colleagues and other senior management personnel.
Essential Special Conditions
• Must be able to work weekends and overtime as necessary
If this sounds like a position suitable for you, please click apply!
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