Junior Sous Chef

Brampton Training and Consultancy
London, South East England
08 Jun 2017
08 Jul 2017
Contract Type
Full Time

Overall responsibility as a sous chef on the daily operation of the kitchen:

Ensure that the kitchen operates in a timely way that meets the quality standard Resourcefully solve any issues that arise and seize control of any problematic situation Comply with and enforce sanitation regulations and safety standards Manage and train kitchen staff, good team spirit, good leadership Establish working schedule and assess staff’s performance Stock control, ordering food Maintaining profit margin of the food (wastage, portion control, purchases of goods) Managing health and food safety (HACCP- checking deliveries temperatures, cooking temperatures, cooling temperatures, storing and labelling the food properly) Help in the preparation and design of the food menu

Overall responsibility as a sous chef on the absence of the head chef:

  • Maintain the kitchen running on the established standards listed above
  • Be responsible for the staff scheduling, including the rota and holidays requested
  • Keeping an eye out for problems that arise in the kitchen and seizing control of a situation