Sous Chef

48 hour per week contract with live in possibilities. Reporting to: Head Chef Formal Qualifications Needed (indicative):City & Guilds Level 3 Advanced Professional Cookery / City & Guilds 706-1 & 706-2 / or time served chef / and Level 2 Food Hygiene Cert (or working towards) Experience (indicative):Qualification and 2+ years experience in a similar role and 4+ years experience in various chef kitchen roles or no qualification and 4+ years kitchen experience, 2+ being as Sous Chef Tasks and Expected Outcomes: • To take direction from the Head Chef • To be on shift and the main point of contact / leadership in the Head Chef's absence • To train and mentor staff • To ensure gross profit margins are met and stay consistent • Aiding in Staff rotas • Ensure a high level of presentation of dishes is constantly achieved • To ensure all staff are up to date with health and hygiene certificates • Assisting the Head Chef in menu costings and planning • Menu changes and tastings according to seasonal changes • To ensure all dishes are made with the correct recipe and to the correct measurements • Checking stock and storage to minimum wastage and spoilage • Prepare menus in collaboration with colleagues • Ensure adequacy of supplies at the cooking stations • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Put effort in optimizing the cooking process with attention to speed and quality • Enforce strict health and hygiene standards • Help to maintain a climate of smooth and friendly cooperation • To aid in homemade cakes and savouries as per requirements of the hotel • To assist where required the banqueting department To apply please email Ms Taylor on hr@littlebig.gg