Pastry/Dessert Sous Chef
Hungerford
Salary is dependent on experience
Full time - Permanent
We are currently recruiting for a Pastry/Dessert Sous Chef to join our client on the outskirts of Hungerford.
Job Description
- Oversee and ensure the effective and smooth management of the Kitchen.
- Oversee daily kitchen operations, particularly in the Pastry Section, and deputise for the Head Chef during absences.
- Prepare, cook, and present dishes across Cold Section, Breakfast, Hot Kitchen, Pastry Section, and Coffee Shop as per standards.
- Maintain high standards of food hygiene and adhere to health and safety regulations.
- Understand and follow HACCP rules. Be prepared for Health Officers' visits, conduct daily checks of HACCP monitoring sheets/cleaning checklists, and ensure HACCP sheets are filled out and filed appropriately.
- Check daily bookings and any special events.
- Order food products, inspect deliveries for quality, and input supplier orders into the G Drive.
- Manage weekly bread orders on Cybake.
- Monitor portions and control waste to maintain profit margins.
- Assist the Head Chef with paperwork, including allergen reports and cost analysis. Manage stock control, spoilage, and wastage.
- Liaise with Front of House staff about daily specials such as soup, steak, ice cream, sorbet, etc. Report guest complaints/issues in the Head Chef's absence.
- Support the Head Chef in menu creation, contributing creative ideas while considering cost efficiency.
- Communicate professionally with other departments.
- Document morning requirements from Head Chefs before daily preparation.
- Ensure cleanliness and organisation in the food preparation area and throughout the kitchen.
- Ensure all food products are fresh and follow FIFO. Maintain a tidy kitchen and ensure no trash remains before closing.
- Train new kitchen employees on standards and regulations. Lead and monitor the kitchen staff to ensure sanitation and standards are maintained. Address and resolve diners' complaints quickly.
- Check and report maintenance issues and faulty equipment.
- Inspire and motivate the kitchen team, including an ambitious Chef de Partie and Kitchen Porter. Liaise and meet with other management personnel
- Nurture all kitchen staff with a patient management technique which promotes the family atmosphere of the business.
- Identify training needs of staff
- Deal with day-to-day staff issues
Benefits
- Accommodation if required
- Full training and opportunity to develop within the business
- Free meals on duty
- 20% off all products
- Discounted Cookery School Courses
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