SENIOR SOUS CHEF

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Detailed Key Standards Requirements for Job Role

1.- Apply and monitor Food Safety Management Procedures

1. Identify relevant food safety hazards and appropriate control measures

2. Allocate and supervise food safety responsibilities

3. Identify and meet staff training and development needs

4. Ensure all specified operational controls are completed in accordance with

food safety management procedures

5. Keep accurate and complete records of checks in accordance with

food safety management procedures

6. Take appropriate corrective action(s) with the appropriate degree of

urgency when control measures fail

7. Report to the appropriate person any procedures that do not comply with

control measures

8. Seek expert advice and support for matters outside your own level of

authority or expertise

9. Recommend adjustments to food safety management procedures in line with

changes in organisational needs

 

2.- Compliance with the Law and all local regulations

1. Manage the delivery of all regulatory and compliance training, including refresher training where required

2. Ensure the whole team understands all relevant regulatory and legislative requirements before allowing them to work in the relevant areas

3. Maintain accurate and regular records, as required by the guidelines for due diligence contained in all relevant legislation and regulations

4.Take responsibility for the team’s compliance with regulatory and legislative requirements

5. Manage preparations for inspection or visits from compliance officers

6. Ensure your area of responsibility meets all requirements of inspection or compliance visits

7. Deal with any issues raised by inspection or compliance visits, and report on any shortcomings or lack of compliance to the relevant stakeholders

8. Evaluate your team’s performance with relation to regulatory and legislative requirements

9. Report to the management team on matters relating to regulatory and legislative requirements, suggesting changes and improvements to practice where practicable

 

3.- Maintain Health & Safety & Security in the workplace

1. Ensure that you have information on health, hygiene, safety and security

procedures that apply to your area of responsibility

2. Ensure colleagues have relevant information on health, hygiene, safety and

security issues within your area of responsibility

3. Make colleagues aware of the importance of following health, hygiene, safety

and security procedures

4. Check that colleagues follow the health, hygiene, safety, and security

procedures that apply to your area of responsibility

5. Monitor your area of responsibility for risks to health, hygiene, safety and

security

6. Deal with risks and accidents promptly, following organisational procedures

and legal requirements for safeguarding customers and staff

7. Record or report risks and any health, hygiene, safety or security action that

you have taken according to your organisational procedures

8. Pass on information relating to how procedures are working and how they

can be improved with regards to identified health, hygiene, safety and

security risks

 

4.- Manage & Develop your team

1. Ensure that work in your area is regularly reviewed to identify any shortfall in staffing, skills, knowledge or experience

2. Review the options for addressing any identified shortfalls and follow your organisation's arrangements for resolving the concerns

3. Provide support during the selection, interview and recruitment process

4. Provide an appropriate induction programme for new staff

5. Ensure that your team clearly understands the vision, objectives and operational plans of your area of work and how these contribute to the organisation as a whole

6. Manage the performance of your team in order to meet organisational objectives

7. Manage difficulties, challenges and conflicts within the team and develop a culture which encourages positive engagement, cooperation and creativity

8. Delegate responsibilities to team members to provide development opportunities

 

5.- Minimise Allergen Risks to Customers

Eliminate potential sources of allergen contamination

1. Identify the sources of allergens and intolerants in menu items and

accompaniments

2. Read and interpret labels and record the presence of allergens and

intolerants

3. Identify and analyse potential hazards of cross-contamination

4. Provide accurate information to customer

5. Use effective communication with accurate information to avoid

contamination through misunderstanding

6. Control deliveries, storage, stock rotation and supplier specification to protect

against allergen and intolerant contamination

7. Take responsibility for allergen control

8. Maintain up to date records and instructions

Prepare allergen and intolerant free food, safely

9. Use safe food handling practices and procedures for preparing, and serving

both “specific allergen" free and "intolerant" free food

10. Reduce contamination risks associated with workflow procedures

11. Use storage procedures to prevent cross-contamination

 

6.- Manage Costs, Meet and Where possible, Exceed your Budget and Profit Targets

 

            Manage Purchase Costs

  1. Ensure company procedures for using purchase orders are followed
  2. Monitor supplier invoices for accuracy, dealing with discrepancies within the limits of your authority
  3. Identify key staff who will assist you in the effective reduction of resource costs
  4. Develop a system for checking deliveries against orders, ensuring discrepancies (including damage or defects) are reported as they occur
  5. Ensure your team has the required knowledge to be able to check delivered supplies against agreed criteria (e.g. quality points, condition, expiry dates)
  6. Follow up effectively with suppliers to retrieve costs where resources are not supplied as agreed
  7. Monitor the appropriate storage of resources, and that storage is adhering to principles of stock rotation
  8. Ensure any damage or defect to existing resources is reported and logged as soon as possible
  9. Establish a rigorous system of waste management within your area of responsibility, minimising resource waste wherever possible
  10. Develop procedures which promote sustainability amongst colleagues and guests

 

Manage Labour Costs

  1. Produce Rotas for your team to ensure that staffing is as cost-effective as possible, within budget, whilst meeting operational needs effectively.
  2. Review Labour Costs against your allocated budget on a regular basis identifying potential savings.

 

Manage Gross Profit Targets

  1. Perform Weekly and Monthly Stock Takes to produce Weekly and Monthly Profitability reports against your budget.
  2. Maintain portion controls wit the food preparation team to meet target dishes GPs.

 

 

7.- Produce Consistent High-Quality Foods 

 

Deliver Menu Specifications and Costing incorporating:

  1. Ingredients Lists and Weights
  2. Portion Control and Dish/Menu Item ingredients costs
  3. HACCP points and Allergens Lists
  4. Preparation and/or Cooking Methods
  5. Storage conditions
  6. Platting/Presentation for Service and/or Delivery.

 

Manage Food Production.

  1. Ensure the Kitchen Teams Keep themselves clean and hygienic:
    1. wear clean and hygienic clothes, appropriate to the jobs they are doing
    2. tie hair back and/or wear appropriate hair covering
    3. only wear jewellery and other accessories that do not cause food safety hazards
    4. change clothes when necessary
    5. wash hands thoroughly at appropriate times
    6. avoid unsafe behaviours that could contaminate the food they are working with
    7. report any cuts, boils, grazes, illness and infections promptly to the appropriate manager
    8. make sure any cuts, boils, skin infections and grazes are treated and covered with an appropriate dressing
  2. Keep the kitchen working areas clean and hygienic
    1. make sure surfaces and equipment are clean and in good condition
    2. use clean and suitable cloths and equipment for wiping and cleaning between tasks
    3. remove from use any surfaces and equipment that are damaged or have loose parts, and report them to the person responsible for food safety
    4. dispose of waste promptly, hygienically and appropriately
    5. identify, take appropriate action on and report to the appropriate person, any damage to walls, floors, ceilings, furniture and fittings
    6. identify, take appropriate action on and report to the appropriate person, any signs of pests
  3. Store food safely
    1. check that food is undamaged, is at the appropriate temperature and within its `use- by date' on delivery
    2. look at and retain any important labelling information
    3. prepare food for storage and put it in the correct storage area as quickly as necessary to maintain its safety
    4. make sure storage areas are clean, suitable and maintained at the correct temperature for the type of food
    5. store food so that cross contamination is prevented, e.g. keep raw and ready-to-eat food separate, keep commonly allergenic foods such as nuts in sealed containers
    6. follow stock rotation procedures
    7. safely dispose of food that is beyond its `use-by date'
    8. keep necessary records up-to-date
  4. Maintain food safety when storing, preparing and cooking food
    1. Prepare, cook and hold food safely
    2. check food before and during operations for any hazards, and follow the correct procedures for dealing with these
    3. follow your organisation's procedures for items that may cause allergic reactions
    4. prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods
    5. use methods, times, temperatures and checks to make sure food is safe following operations
    6. keep necessary records up-to-date

 

8. Benefits that come with the Sous Chef position:

·       Competitive salary of £32000 pa

·       This salaried position comes with a bonus scheme with an achievable +£2.5k earnings per year

·       Outstanding career progression for the right chef (we take care of our own)

·       28 days holiday

·       Free meals on duty

·       Work/life balance (5 days a week on duty with Mondays and Tuesdays off)

The position would particularly suit an ambitious sous chef who wants to bring Liban to the top spot in the local dining scene. We really do value our back of house, a good Sous Chef is hard to find, and an exceptional chef is like gold dust! If you have what it takes and are one a diamond chef in the rough, get in touch.

 


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