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  • Posted: Oct 9, 2017
    Deadline: Not specified
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    For over 30 years we have strived to set the standard for Chinese food in London The Good Earth reflects the journey that Chinese food has taken in London. From traditional aromatic duck and dry shredded beef to contemporary dishes unique to us, like Wasabi Prawns and Golden Sands Dover Sole. Our family business prides itselfon building a reputation for ex...
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    Sous Chef

    To produce meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction. To work within the catering operating budget using company nominated suppliers, while ensuring maximum guest and employee satisfaction consistent with The Good Earth Group Standards, through planning, organizing, directing, training and controlling the culinary operations and administration in conjunction with the outlet head chef.

    DUTIES & RESPONSIBILITIES

    • General
      • Work with the outlet head chef to produce diversified menus in accordance with the restaurant’s policy and vision
      • Come up with new dishes which appeal to the clients, whenever required
      • Establish the working schedule and organize the work in the kitchen
      • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
      • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
      • Assist the head chef in training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
      • Maintain order and discipline in the kitchen during working hours
      • Stock takes are produced monthly, in conjunction with the outlet head chef and done in his absence
      • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
      • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients
    • Maintenance
      • To maintain all equipment within the catering operation through due care and diligence as instructed.
      • To notify the outlet head chef regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed.
    • Staff Management
      • To be responsible for the actions and discipline of all staff in line of command.
      • To ensure operational areas are properly prepared for all functions each day.
      • To participate in the staff meetings
      • To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
      • To undertake staff briefing with all team members at the start of their working day.
      • Labour tracking sheets are compiled daily and within budget
      • Time sheets are signed off and submitted to payroll on time
      • Complete annual appraisals
      • To actively recruit and select kitchen personnel
      • Development of Job descriptions
      • Staff recruitment is carried out the correct way and relevant documentation is completed prior to any placement.
    • Health and Safety
      • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
      • To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
      • Ensure cleaning is carried out as per the cleaning rota
      • Ensure day dotting is carried out as per HACCP
      • Ensure all stewards are trained to Basic food hygiene level as a minimum
      • Quality of goods purchased is monitored

    Other Duties and Responsibilities

    • The post holder will undertake training and development as appropriate and keep apprised of developments in his/her field of expertise
    • This job description is current at commencement of employment. In consultation with you it is liable to variation by management to reflect or anticipate changes in, or to the job
    • Liaise direct with key customer contracts and attend review meetings giving presentation when required
    • Review objectives with departmental heads as required
    • Attend HOD meetings when the outlet chef is away
    • Review training with junior members of staff and carry out as required
    • Ensure sufficient chef whites are available for all the team
    • Ensure regular reading of trade press for innovative ideas
    • Hold 1/4rly meetings (as part of the team meeting) to discuss new ideas
    • To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within
    • Performs any other duties as assigned to him/her by management

    Method of Application

    Interested and qualified? Go to Good Earth Group on goodearth.bamboohr.co.uk to apply

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