Latymer Sous Chef at Pennyhill Park

Lots to do, but lots of fun

The Sous Chef will be responsible for…

• To ensure smooth running of kitchen operation at all times
• Understanding of and implementation of sound stock control
• Good communication skills within the kitchen and with other departments.
• To be guest focused at all times and show willingness to be flexible to fit in with business/and event requirements.
• Assist the Exec/Head Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives for your section
• Make sure the standard of food and service are executed to the highest standard at all times
• To run the kitchen in the absence of the Exec/Head chef
• Ordering of stock as necessary in conjunction with the head chef
• To Ensure all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budget levels
• Management of food flash, processing of invoices and upkeep of revenue figures in the absence of the Executive chef
• Controlling food wastage and shrinkage
• Maintain the highest levels of food hygiene and health and safety at all times.
• To set s professional standard of conduct of the highest standards of customer care and to ensure that all staff give guest satisfaction
• Assist in recruitment of the right staff, working with Executive Head chef and HR department
• Ensure every new starter in the kitchen follows a comprehensive induction plan in their first 3months
• Support and monitor training and development of all staff in kitchen
• Report any problems to the Exec/head chef
• Carry out any reasonable request by the Exec /Head chef or general manager