Job Description
SOUS CHEF/CDP
Responds to: Head Chef & General Manager Responsible for: KP
Your Focus:
This is the big one: you need ensure all food leaves the kitchen to the highest standard in a timely manner. While doing so you’ll need to make sure that all company procedures and policies are followed to create a safe working environment for yourself, other staff and customers. Basically, the kitchen depends on you.
Roles and Responsibilities:
Help run daily operations in the kitchen in the Head Chef’s absence
Work alongside the Head Chef to ensure the menu is creative and innovative
Ensuring every dish leaves the kitchen is cooked to spec and to the highest
of standards
Work as a team to ensure everyone maintains quality and have the same
high standards
If placing orders, ensure all dishes are available for customers, while
minimising wastage
If placing orders, only use approved suppliers to ensure quality and traceability
of products
Always follow all company procedures and policies as laid out
in the handbook provided
Comply with nutrition and sanitation regulations and safety standards
Ensure all Health and Safety and Food Safety records and training are
accurate and always up to date.
Maintain high cleaning standards, following a cleaning rota during quiet periods
Use Trail to keep record of all due diligence
Use Kafoodle to input any new recipes to cost up dishes, maintaining a high GP
Ensure all front of house team are using the current allergen guide and are
aware of any changes
If producing a dish for a customer with an allergy, ensure all company
procedures are adhered to and communication with the customer
and staff member is 100% clear
Listen and take on feedback
Maintain knowledge by completing in-house training, online eLearning,
workbooks and off-job courses
When checking in deliveries ensuring everything is there, ensure you highlight
on the delivery note if anything is missing or if you’ve refused anything due to quality issues