Vira International Ltd.
London
International

Job Title

Sous Chef

Category

Restaurants

Country

International

Location

United Kingdom

Status

Urgent

Salary

To Be Discussed

Description

¨ To be responsible for the day to day running of the kitchen through out the shift. ¨ Ensure all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage. ¨ Have a full operational knowledge of all recipes /standards /portion sizes/ yields/ presentation style of dishes produced within that designated section. ¨ Plan, organise and cost daily, periodic, special, vegetarian and function menus. Development of new items and dishes. ¨ To ensure food is prepared for service by supervising staff and completing tasks to specification as per schedule and checklists. ¨ Assist the management in the compilation and in execution of buffets and parties. ¨ Ensure that all items are available on the menu at the beginning of each shift. ¨ Undertake training requirements for new kitchen and retaining of existing staff ¨ To be responsible for maintaining all food stock levels ¨ Establish and maintain effective communications with subordinate staff and senior management/colleagues. ¨ Ensure that sufficient supplies/stores are requisitioned and received, to meet the expected business demands of the shift/session. ¨ Ensure effective security of keys, stock and property - company and personal. Challenge and report any person acting suspiciously. ¨ Receive details of the menu requirements and quantities/portions needed from the Head Chef - Liaise with the Head Chef with any production queries. ¨ Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits and minimum wastage. ¨ Check that all food safety regulations and procedures are fully complied with. Report any defective equipment or safety hazards within the kitchen. ¨ Promote and maintain a high standard of food safety and hygiene throughout the kitchen and support areas. Ensure that stock rotation, temperature control, avoidance of cross contamination, overall cleanliness and safe waste disposal, are adhered to continually. ¨ Observe Health & Safety, Fire and Hygiene regulations at all times ¨ Monitor and supervise the end of service procedures (e.g. return of unused food, cleaning). ¨ To ensure that all orders placed are with nominated suppliers. ¨ To notify the Head Chef of requirements for nominated cleaning materials ¨ Ensure that at all times the correct procedure for receiving and checking all incoming goods is carried out to the agreed standard and that storage of the same is carried out correctly and in a safe and hygienic way. ¨ Ensure that all food is prepared and presented in the correct manner according the dish specifications and photographs. ¨ To undertake and supervise the close-down of kitchen operations and completion of tasks ¨ To attend the Head chefs meeting when invited, weekly Manager’s Meeting and Staff Meetings and conform to all the agendas as they arise ¨ Any other reasonable duties as required by the demands of the business and the management ¨ To be willing to go that extra mile for the team and guests