Sous Chef Apprenticeship

Along with the Executive Head Chef this role is responsible for the direct supervision over

employees engaged in the kitchen

In the absence of the Executive Head Chef to check standard recipes for all dishes to ensure

proper portion control, uniformity in taste and quality for approval of the Executive Head Chef.

To liase with the Guest Services Department to ensure that the high standards of cleanliness are

maintained in all areas of the kitchen such as machinery, small equipment, floors and fridges.

With the Executive Head Chef, ensure training for all kitchen staff is welcomed and carried out as

required.

To establish job methods and supervise cooking standards on a regular basis, and correct if

necessary, in order to maintain a high quality of food and service.

To attend daily meetings with the Executive Head Chef regarding menus and daily requirements.

In the absence of the Executive Chef and to report any problems, re: failure of machinery and

small equipment to the maintenance department as set down by the Health and Safety

Regulations.

To ensure that the standards set by the company’s Policy and Procedures regarding personal

hygiene are maintained by all kitchen staff.

To report complaints immediately to the Executive Chef and document accordingly.

To check each section daily to ensure work has been carried out in the proper manner.

To attend any training sessions as and when required.

To be fully conversant with the Hotel Fire and Emergency operations.

To ensure a high standard of personal hygiene and appearance at all times.

To comply with any reasonable instructions issued by management.

To ensure the kitchen works in line with all food safety and health and safety standards.

HUMAN RESOURCES

Adhere to the Company policies and procedures

Support the efficient organisation of work routines

Support the Company training and development plan

Attend internal and external training sessions as required

Ensure personal hygiene and grooming standards are maintained to the highest level

Be familiar with the Company Grievance and Disciplinary procedures

Support best practice employment legislation and practice

Hold and contribute to departmental meetings

Ensure dignity and respect in your department is always maintained

HEALTH AND SAFETY

Adhere and comply to the Company, industry and legislative Health & Safety Policies and Standards

Promote and monitor Health and Safety standards within the department.

Pass internal H&S audits and achieve no less than 4/5 EHO food hygiene rating.

Ensure employee Health and Safety departmental training/certification

Ensure that all staff operate within a healthy and safe working environment

Adhere to the Fire Prevention and Evacuation practices

Report unsafe conditions, equipment or practices immediately

This is not intended to be an exhaustive list but is intended to be a working document in progress.