Astral Recruitment
Senior Sous Chef (1)
Job Description:
To work within Company policy guidelines on food
hygiene, health and safety and security
Through:
- Meeting company standard on personal appearance and
hygiene.
- Achieving Intermediate Food Hygiene and Basic Health and
Safety training modules
- Cleaning areas in accordance with cleaning schedules.
- Correctly cleaning and storing food production equipment
- Handling chemicals and cleaning equipment safely.
- Wearing provided personal protective equipment at all
times.
- Safely and correctly handling equipment and machinery.
- Following regulations on food temperature control.
- Disposing of unfit food items in line with wastage policy.
- Reporting any hazards or accidents immediately.
- Implementing energy policy and environmentally friendly
working practices.
Measurement:
- Low personal accident rate
- Feedback from colleagues.
- No customer incidents re. Kitchen hygiene.
- Clean kitchen.
- Safe and hygienic working practices adhered to.
- Team energy efficiency.
- Attending on training courses.
To check deliveries and ensure the correct storage of
food items.
Through:
- Checking storage areas are ready to receive goods.
- Checking the quality and quantity of all food items
delivered.
- Matching delivery note against goods received.
- Observing hygiene regulations on food storage and
temperature control.
- Storing raw and cooked items separately.
- Securing storage areas.
- Reporting and acting on problems with deliveries.
- Ensuring all items are dated.
- Rotating all food stock items.
- Reporting unusually high or low stock levels.
Measurement:
- Temperature records in place.
- No food wastage due to bad storage.
- Team GP results.
- Accuracy of food stock administration.
- Observation of storage areas.
- Zero food hygiene customer complaints.
To prepare and serve food in accordance with
agreed recipes, menus and Quality Signatures.
Through:
- Requisitioning ingredients from store areas and recording
correctly.
- Cleaning food items as necessary (eg. vegetables)
- Maintaining knowledge of recipes and production standards.
- Rejecting poor quality ingredients and/or equipment.
- Using precise measures of ingredients as per Standards of
Performance.
- Following preparation methods as given by Standards of
Performance and senior team members.
- Usage of correct dishes and utensils for food presentation.
- Explaining dishes to customers and colleagues.
- Preparing areas for food preparation.
- Prioritising important work tasks.
Measurement:
- Team Quality Signature Checklist Audits (85%)
- Feedback from customers.
- Team GP results.
To run the Kitchen on a day to day basis
Through:
- Ordering of food items.
- Ordering of chemicals.
- Rotas
- Attend meetings relevant to business.
- Record training.
- Implement training sessions.
- Minimise wastage and monitor.
- To check cleaning is being done.
Measurement:
- Ensure purchasing to the food cost level.
- Adhere to the minimum stock levels.
- Providing adequate cover.
- Correct food information.
- Training records up to date.
- Wastage book completed.
- Up to date cleaning sheets.