Senior Sous Chef

Japanese Restaurant is looking for Senior Sous Chefs to join their team.

Accountabilities in the absence of Executive Head Chef/ Head Chef:

· Staff Management

· Quality of Product

o Presentation

o Portion Control

o Consistency

o Taste

· Menu Development

· Audits – Ensuring that the business is protected at all times and that covered legally in the event of a visit from any authorities (Fire Officers, EHO, Trading Standards and Internal Audits)

Venue Management:

· Ensuring Health & Safety regulations are well maintained within the Back of House Department

· Ensuring that the kitchen complies with the Food Safety Regulations

· Responsible for ensuring daily, weekly and monthly checks are adhered to

· Raise maintenance issues

· Monitoring Pest Control, requiring call-outs if necessary

· Ensuring that all Audits from EHO and Food Alert the kitchen are fully compliant

· Dealing with orders and invoices

· Ensuring that guest requests and food orders especially at the beginning and at the end of the operation are given the due quality inspection

· Special guest requests should be handled proactively

· FOH should not be rushed to cater for closing operation

· Custodian to check and implement allergen policy

Cost Management:

· Keeping costs and profit in line with P&L, therefor weekly stock takes are necessary

· Ensure that the correct supplier is used

· Challenge any suppliers not providing correct service and document

· Ensure labour cost is in line with the budget

People Management:

· Providing support to all Back of House Team Members, regardless of position.

· Ensuring that each Back of House Team Member has the opportunity to develop, motivate and trains the Team in line with the Executive Head Chef / Head Chef

· Helping the Executive Head Chef / Head Chef to cross-train each Team Member, to be able to cover at least one other section, in case of the sudden absence

· Cover any position`s shift if necessary.

· Manage Probation Periods, Mid Year & End of Year Appraisals in line with the Executive Head Chef / Head Chef

· Ensuring that any member of the Back of House Team would be comfortable dealing with an inspection by the EHO