Senior Sous Chef

A minimum of 5 years management experience in a medium sized kitchenUnderstanding of kitchen procedure and timing requirements and be able to plan accordingly Passion for chefing and kitchen-related dutiesThe ability to implement and maintain health and hygiene proceduresSupervision and training of the kitchen staff in line with company standardPreparation of food, in line with company standards of excellenceEffective guest interaction to enhance guest satisfactionEffective management of staff canteens Administration of orders to minimise shortages and wastage and effective stock controlEnsuring that the cleanliness and hygiene of the kitchen is of the highest standardCorrect use and maintenance of kitchen equipmentMaintaining fridges and stores to the highest hygiene and stock rotation standardsCommunication with kitchen and lodge front of house staff to ensure the smooth running of the departmentAchieving service excellence through teamwork
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