Hotel Sous Chef

Overview

Workplace description: Set in beautiful grounds, the hotel has countryside views and is a 20-minute drive from Dover. The restaurant is featured in the Good Food Guide, and serves a fine menu of fresh, local produce.

Responsibilities

• To deputise in the Head Chef’s absence.
• To ensure that all chefs des parties are familiar with the day’s requirements.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that fair discipline is maintained.
• To ensure that all staff are treated fairly and with commonly accepted courtesy.
• To ensure that timetables, leave rosters and attendance registers are up-to-date.
• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• To ensure that all maintenance problems are timeously reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each cook receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are “standing by” when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

Essential criteria

• You will be an established Sous chef with a good stable progression throughout your career and you would have experience of working to 2 Rosette standards

Accommodation

• Accommodation provided: Yes
• Charge for accommodation: No (Free of charge)

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