Job Ref: 215705729

Date: 2022-02-01 15:26:02

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Sous Chef

£30-33k

MK17

Permanent position

40 hour weeks

Mase & Wills is looking for an experienced Sous chef to step in and help run this dedicated training and conference centre on the outskirts of Milton Keynes.

They have over 70 meeting rooms and 300 bedrooms, with the restaurant serving upwards of 200 guests for breakfast, lunch and dinner.

This company offers a flexible and adaptable approach to their client’s business needs and can accommodate up to 600 delegates being one of the largest dedicated training and conference centres in the UK, it is not surprising that this is recognised as a leading venue to host training and conferencing events in the home counties.

You will lead the kitchen brigade to maintain standards set by the Company Operating Standards, ensuring the kitchen hygiene standards are without exception adhered to. You will ensure that guests always receive the highest level of customer experience, through effective communication with all departments

You will be responsible for ensuring all cost are kept in line with the kitchen budgets agreed by the company.

Main responsibilities

* Ensure all food is served to the required company standard

* Ensure that a high standard of cleanliness is maintained in the kitchen operation

* Anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction

* Be correctly dressed and understand the importance of high personal hygiene standards

* Demonstrate an understanding of the need to control operating costs and energy conservation

* Ensure that when undertaking purchasing for the department it is within the company guidelines

* Participate in the monthly stock, take at your Line Manager’s request, and to action any discrepancies immediately

* Undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage

* Attend all Health and Safety Training as directed by your Line Manager

* Work within company and legislative Health and Safety guidelines

* Know the company procedure and your role in the event of a fire

* Adhere to company policy with reference to hazard spotting, first aid reporting and reporting accidents

* Abide by all company and legislative food standards

* Ensure that all procedures comply with food safety policy

* Ensure that you are aware of, and uphold, all appropriate Risk Assessments

* Ensure that all working areas are kept clean and tidy at all times.

* Prepare, cook and serve food as specified by the Head Chef and to ensure that the food meets the appropriate specification.

* Assist the Head Chef to supervise the Commis Chefs in all food preparation and food production in all kitchens.

* Assist the Head Chef in ensuring HACCP is in place to ensure due diligence in preventing an outbreak of food poisoning.

* Monitor the temperature, quality and portion size of all food served from the Kitchen areas.

* When accepting deliveries, care must be taken to check off items against the delivery note and the original order and to only accept the items if they are of the correct quality and standard. The number of items must also be checked. Any discrepancies must be marked on the delivery note and drawn to the attention of the Head Chef.

As Sous Chef you must be quick-thinking, adaptable and calm under pressure. You will often be responsible for making changes with short notice when certain supplies, or staff, don't arrive in time for service. You will be a pivotal link between the Head Chef and the entire team. This is a vital role in our kitchen environment

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