Sous Chef - Egham
We are currently recruiting experienced Chef de partie in Egham for a local university .
Any successful candidate will be required to work across two locations in the area.
To Oversee the preparation and cooking of dishes for meals to be served for Counter service, Banquet and Fine Dining.
Food must be well balanced, seasoned correctly and be presented at a very high standard.
To supervise the food prepared on shift to ensure it is delivered to a high standard.
, To work in the kitchen managing and responsible for the preparation and cooking of food in line with the menus set and ensure that the taste and presentation of all food delivers a wow factor to customers.
, To take responsibility for quality of food produced.
, To work effectively without supervision and supervise Chef de Parties / Apprentices / Trainee Chefs and kitchen Porters when necessary.
Day to Day Supervision:
, To fully manage the kitchen to produce and deliver quality food on the counter at the required times for counter /Banquet service.
, To allocate duties to staff (up to 10 members of staff) as required and ensure they are aware of these and complete them to the standard required.
, To efficiently ensure the kitchen is organised and delivers the daily work schedule within the time allocated
, To prioritize to ensure important and urgent tasks are completed within their deadline and delegate where necessary.
, Monitor portion numbers, control food wastage on site and take appropriate action as required Operational
, To ensure that all food produced by the recipe and has been tasted by yourself or counter tasted by a colleague, adjusting to correct levels prior to being delivered to the counter.
, To take responsibility for forward planning preparation as guided by line manager.
, To liaise with other chefs to ensure effective communication is established and maintained so that innovative ideas are shared and benefits are widely spread.
, Check that all supplies are at the specified quality and not breaching purchasing policy as outlined by Purchasing
, To ensure appropriate stocks of food are maintained, controlled, secured and that stock takes are carried out in line with college procedures.
, To engage in preparation and cooking of food whilst ensuring wastage is reduced to a minimum.
, To comply with all H&S legislation and procedures including but not limited to College HACCP systems and COSHH regulations.
It is essential when applying for this role that you have the following skills and attributes
, Good standards of education
, Food Safety (Level 2)
, HACCP (Food) Level 2
, Health and Safety (level 2)
The working hours are 35 hours per week.
On a rota pattern.
Monday to Friday
7am - 3pm
12pm - 8pm
7am - 3pm
12pm - 8pm
If you wish to apply please send a copy of you CV over to Keira Timothy-Smith at Service Care Solutions , Keira.firstname.lastname@example.org or feel free to call Keira on 01772 208967
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