Dessert/Pastry Sous Chef - Purely Recruitment Solutions : Job Details

Dessert/Pastry Sous Chef

Hungerford

Salary is dependent on experience

Full time - Permanent

We are currently recruiting for a Dessert/Pastry 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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