SOUS CHEF FOR GASTRO PUB 27k + 3K TIPS - WEST MALLING AREA

Recruiter
Zoek
Location
Tonbridge and Malling District
Salary
£27000 per annum
Posted
19 May 2017
Closes
18 Jun 2017
Contract Type
Permanent
Hours
Full Time
SOUS CHEF WANTED FOR THIS STUNNING GASTRO PUB IN THE HEART OF KENT WITH POSSIBLE LIVE IN AVAILABLE AND A SALARY OF 27,000 PLUS 3,000 TIPS FOR THE SOUS CHEF ROLE BRIGADE OF 8 - 10 The Role Manage all aspects of the day to day running of the food operation at the pub and help the Head chef to run this busy property Menu planning and involvement in meal preparation in our modern fully equipped kitchen. Oversee the entire food preparation using fresh locally sourced seasonal food in chefs absence Preparing all food from scratch on the premises. Ensure that food reaches the customers in a timely manner, maintaining the continued high standards that we are proud to have achieved. Ordering produce, staff control, quality and cleanliness, pricing and gross profit management plus waste control. Help to select and train kitchen staff. Handles any problems that may arise in the kitchen. Manage a team of 5-8 catering for up to 200 covers per day. The Person Will have UK experience at Gastro Pub Sous Chef or Senior Sous Chef level. Possess excellent man-management skills. Be passionate about locally sourced fresh food. Must have a calm personality, be a team-player and be able to help deliver consistently high quality food at all times. Have own transport due to rural location Key Accountabilities: Describe what the role holder is accountable for i.e. overview of budget responsibility, people responsibility, size of department etc Responsible for all food production in the pub restaurant ensuring that food is prepared to an exemplary standard for guest service and adhering to all internal and external processes and procedures driving food hygiene and safety with overall accountability for hygiene and health and safety with the kitchen. Direct the food safety system ensuring all team members fully trained and aware of how food is stored, rotated and disposed of and monitoring their adherence. To ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget. Principal Responsibilities: Ensuring that Great Food reaches our guests every time a dish is prepared. Ensure that all recipe specifications are met and that every effort is made to achieve the highest standard of consistency. Ensure that all health & safety directives are followed in the preparation of food; Ensure adherence to all daily, weekly and monthly cleaning and maintenance routines. Ensure that all Health and Safety standards are achieved or exceeded. Achieve or exceed the budgeted Food Gross Profit margin by ensuring that par levels are set, ordering is well managed, stored and handled correctly, portions are controlled and recipes followed correctly and that overall stock is well managed ensuring that waste is kept to a minimum To ensure that all stock received is checked in accurately and safely and that all discrepancies are recorded and administered properly. Responsible for the training, coaching and development of all members in the kitchen team. To provide direction, feedback and coaching on and off shift to ensure the delivery of excellent food quality and guest satisfaction. To allocate job roles and duties for shifts. Ensure that all new team members have an inspiring induction. To train and coach the front of house team to ensure that they have a good knowledge of all menu items to so that our guest service is of the highest standards. Responsible for recruiting, training and developing kitchen team members. To maintain a robust kitchen manpower plan. Prepare the agreed menu to standard with fresh and appropriate ingredients in sufficient quantities to avoid wastage and eroding food margin Monitor staff food consumption according to agreed policy. Ensure that guest Feedback is acted on positively and quickly including Mystery Diner reports. Create a positive perception for the company at all times internally and externally. To attend company led meetings as requested Complete daily stock line checks and weekly food stock takes and be responsible for ad hoc external food audits Ensure that all invoices are processed daily and accounted for. Ensure that only nominated suppliers are used. Lead by example setting the pace and the standards. Communicate via management and team meetings plus 121meetings, training sessions and buzz briefs plus using notice boards. Personality Factors A professional who is creative, energetic and who is hands on leading from the front. Demonstrate high personal standards in both hygiene and punctuality Courteous and professional approach Sense of humour Confidence communicating with other team members and the ability to delegate tasks Leadership qualities including motivating the team through praise and recognition Able to deal with poor performers in a fair and constructive way Hold engaging and informative team meetings and team briefs Be a role model and set a vision to inspire the kitchen team Skills Required / Already Attained Delivery of Great Food Service and Standards. To manage and keep a safe kitchen achieving the highest standards possible. Is creative and can follow recipes, design and adapt dishes for menus. Financial Management- Food Margin and Labour Management. Work under pressure in a warm and busy environment. Advertised through Zoek, Ref:42872