Sous Chef - Livv Workplace : Job Details

Key Responsilibilties

• To ensure the production of food to the highest quality and service standards using current trends in cookingtechniques and new commodities
• To plan, coordinate and order all food requirements
• To adhere to standard recipes and production planning in line with client numbers
• To actively build good client relationships
• To be involved in selling new initiatives to the client in an effort to continually innovate
• To ensure the prompt service of meals and services at required times to the company's standard and to the satisfaction of the clients
• To ensure that the meals and services comply with the agreed budgetary standard and cost
• To ensure that nominated suppliers are being used to provide the relevant supplies
• To maintain the profitability of the contract
• To ensure that all company book work and returns are completed in the prescribed manner
• To organise the collection and collation of relevant material to compile the budget
• To ensure consistent standards of service through effective recruitment, selection and training of all staff
• To maintain accurate and up to date personnel files including working hours, payroll and training records
• To effectively communicate with all the team on a regular basis, including monthly documented briefings and weekly management team meeting
• To assess training needs by applying the appraisals procedure
• To take overall responsibility for all activities in the catering areas
• To ensure all kitchen areas are always left clean and tidy

Experience & Success Criteria

• 2- 5 years' experience in hospitality food production
• Level 3 food safety
• Clean and well presented
• Plesant and engaging team member
• Ability to demonstrate minimal absence in work history
• Ability to work unsupervised and lead operation in catering
• Meet/ exceed budget on GP
• Ensure full compliance to company HSEQ policies and procedures
• Display excellent customer service interactions and service standards
• Ensure all company marketing and promotional activities are carried out
• Control and measure operational food waste
• Report all equipment issues displaying flexibility to ensure food service continues