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13 days ago
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Sous Chef


Rosewood Hotels
Location: UK
Job type: Permanent
Sector: Restaurant
Category: Chef and Catering Jobs
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OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

RESPONSIBILITIES:

· Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

· Ensure that standards are maintained at a superior level on a daily basis.

· Review the daily activities; check the following: Housecount; Forecasted covers for each outlet; Catering activity; Purchases; Meetings; Appointments; V.I.P.'s/special guests

· Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

· Establish the day's priorities and assign production and prep task to staff to execute.

· Review daily specials and offer feedback to Executive Sous Chef, Executive Chef and Restaurant Managers.

· Review restaurant function sheets and make note of any changes

· Meet with Executive Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

· Take physical inventory of specified food items for daily inventory.

· Place the Daily Produces, Meat & Seafood orders.

· Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.

· Meet with the Stewarding to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

· Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Assist with payroll and scheduling and training as needed.

· Ceck and ensure that all opening and closing duties are completed to standard.

· Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

· Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.

· Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

· Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

· Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

· Work on line during service and assist wherever needed.

· Be aware of any shortages and make arrangements before the item runs out.

· Observe guest reactions and confer with service staff to ensure guest satisfaction.

· Promote positive guest relations at all times.

· Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

· Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

· Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

· Maintain proper storage procedures as specified by Health Department and hotel requirements.

· Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

· Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

· Develop new menu items, test and write recipes.

· Assist Catering department with developing special menus for functions; meet with clients as requested.

· Supervise and direct the organization and preparation of food for the employee cafeteria.

· Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently.

· Foster and promote a cooperative working climate, maximizing productivity and employee morale.

· Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff.

· Reevaluate positions in the kitchen and make changes wherever necessary.

· Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals.

· Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

· All other duties as required.
OVERVIEW/BASIC FUNCTION:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

RESPONSIBILITIES:

· Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

· Ensure that standards are maintained at a superior level on a daily basis.

· Review the daily activities; check the following: Housecount; Forecasted covers for each outlet; Catering activity; Purchases; Meetings; Appointments; V.I.P.'s/special guests

· Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

· Establish the day's priorities and assign production and prep task to staff to execute.

· Review daily specials and offer feedback to Executive Sous Chef, Executive Chef and Restaurant Managers.

· Review restaurant function sheets and make note of any changes

· Meet with Executive Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

· Take physical inventory of specified food items for daily inventory.

· Place the Daily Produces, Meat & Seafood orders.

· Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.

· Meet with the Stewarding to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

· Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Assist with payroll and scheduling and training as needed.

· Ceck and ensure that all opening and closing duties are completed to standard.

· Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

· Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.

· Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

· Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

· Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

· Work on line during service and assist wherever needed.

· Be aware of any shortages and make arrangements before the item runs out.

· Observe guest reactions and confer with service staff to ensure guest satisfaction.

· Promote positive guest relations at all times.

· Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

· Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

· Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

· Maintain proper storage procedures as specified by Health Department and hotel requirements.

· Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

· Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.

· Develop new menu items, test and write recipes.

· Assist Catering department with developing special menus for functions; meet with clients as requested.

· Supervise and direct the organization and preparation of food for the employee cafeteria.

· Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently.

· Foster and promote a cooperative working climate, maximizing productivity and employee morale.

· Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff.

· Reevaluate positions in the kitchen and make changes wherever necessary.

· Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals.

· Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

· All other duties as required.
Apply on company site

Email me jobs relevant to my job search

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