Sous Chef

A non-exhaustive list of the key role responsibilities is detailed below:

Control and minimise food waste throughout the business.

To understand and support The Last Drop Village Hotels commitment to Customer Service within the job role.

Keep cooking stations stocked especially before and during prime operating hours.

Provide guidance to junior kitchen staff members including but not limited to line cooking, food preparation and dish plating.

Supervise all food preparation and presentation to ensure quality and restaurant standards are met.

Maintain standards throughout the restaurants.

Maintain the rotas for the department.

To undertake relevant training as directed by their Line Manager.

The post holder may be directed by their line manger to carry out other duties and responsibilities in line with his/her post, grade, skills, knowledge and experience.

To oversee the running of the department in the absence of the Head Chef.

Monitor COSHH and HACCP.

To ensure compliance with the Last Drop Village Hotels Health and Safety policies.

Documenting each morning what the Head Chefs require before they prepare the days dishes

Cleaning and organising the food preparation area for the Head Chef

Delivering the ingredients that the Head Chef needs to prepare to the food preparation area

Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chefs specifications and standards

Training new kitchen employees on the restaurants standards and regulations

Addressing and resolving diners and clients complaints quickly

Monitoring the kitchen area and the staff to ensure sanitation standards are maintained

Ensuring all food products to be prepared are not expired

A list of the desired skills, experience, knowledge and personal attributes to ensure individuals are the right fit for the Last Drop Village Hotel and the role is detailed below:

Hold relevant training certificate i.e. COSHH, Food Hygiene and Food Safety.

Good planner and organiser.

Previous experience in a restaurant kitchen.

Excellent communication and interpersonal skills.

Experience of working in a multi outlet Business.

Knowledge of branded concepts.

Ability to remain calm under pressure

Previous experience of supervising a kitchen team

Attention to detail