Junior Sous Chef

To assist the Head Chef & 2nd Chef in supervising the preparation and cooking of foods by other kitchen staff.

To ensure that all foods produced meet the standards set by the group, which may include inspecting portion sizes, garnishing of food and up-keeping the standards of recipes.

To assume responsibility and supervise the kitchen in the absence of the Head Chef.

Main Duties

• Assist the head chef & 2nd chef in organising the kitchen and ancillary areas.
• Prepare, cook and produce food to the outlet’s standard, with particular emphasis on presentation, hygiene and economy.
• Implement company promotional ideas relating to food.
• Assist with stock control.
• Maintain a high standard of morale in the kitchen.
• Be knowledgeable and comply with the health, safety, hygiene, fire and security regulations and procedures of The Horatio Group and ensure others are aware of their responsibilities in this regard.
• Ensure all staff report for duty on time and in the correct uniform with exceptional standards of personal hygiene
• Assist in the portion control of all dishes prepared and minimise wastage.
• Ensure safe and careful handling of equipment and keep breakages to a minimum.
• Be vigilant and ensure no pilferage of The Horatio Group property or stock.
• Order, receive and store all food commodities and related supplies in accordance with guidelines laid down by The Horatio Group.
• Ensure instructions regarding close of service are adhered to and all equipment is turned off and all food commodities secured.
• Assist in induction and training of kitchen staff, ensuring standards, duties and responsibilities are fully explained and understood
• Maintain the highest standards of hygiene throughout the kitchen, food preparation and wash up areas

Occasional Tasks:

• To perform any other duties as requested by department heads or management
• To attend training courses as required.
• To assume total responsibility for the department in the absence of the Head Chef.
• This will be your sole employment and you will not be engaged in any outside interests or businesses that may conflict with your duties.

Person Specification

Essential

• NVQ level 2 in a related discipline or equivalent
• 2-3 years experience in a busy kitchen at Chef de Partie level or above
• A current and valid Basic Food Hygiene certificate or equivalent

Desirable

• Training Qualification
• Valid Advanced Food Hygiene Certificate

Job Type: Full-time

Benefits:

• Company pension
• Discounted or free food
• Employee discount

Work Location: In person