Sous Chef - Stanmore HA7

We are currently looking for a Sous Chef to join the team at a luxury development.

Must be friendly and approachable, speak with homeowners direct.

Opening hours as follows;
Monday - Thursday: 10am - 8pm
Fridays - CLOSED
Saturdays: 10am - 8pm
Sundays - CLOSED

Must have at least 2 rosettes, dedication and excellent skill set.

We are looking for longgevity and people that want to progress.

Responsible for all aspects of managing the kitchen and the respective employees, ensuring quality preparation and service delivery of all menu items. Maintains all department expenses with-in the budgeted guidelines based on census in accordance with all company standards and operating procedures. Fully responsible for the kitchen and controls in the absence of the Head Chef. Promotes resident satisfaction through understanding their preferences.

Service Provision:

• Organizes high volumes of work while maintaining a quality product.
• Purchases food quantities, factoring in the number of residents by meal period.
• Complies with all state and local operating regulations.
• Ability to communicate with staff and residents both verbally and in writing.
• Applies all required cooking techniques based on standard menus.

Risk Management

• Maintains a complete knowledge of all emergency procedures.
• Instructs and trains staff in the correct usage and care of all food service equipment.
• Uses " for all menu item descriptions.
• Strictly enforces all company policies and procedures.
• Ensures all department equipment repairs are timely and proactively.

Customer Service

• Interacts with residents and family members in a positive and professional manner.
• Presents all food products that are properly prepared and of high quality.
• Conducts daily food service line-ups to explain the day's menu offerings.
• Posts production schedules for staff each day.
• Maintains a professional and positive attitude with other departments and their staffs.

Health & Safety

• Monitors and helps staff to follow all applicable laws, especially in regards to food safety and sanitation
• Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the property fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

MISCELLANEOUS

• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in departmental activities
• Suggests changes to menus, to reflect local, seasonal and national trends
• Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
• Recommends better preparation procedures to the Head Chef
• Checks the restaurant reservations regularly