Senior Sous Chef

A minimum of 5 years management experience in a medium sized kitchen

Understanding of kitchen procedure and timing requirements and be able to plan accordingly

Passion for chefing and kitchen-related duties

The ability to implement and maintain health and hygiene procedures

Supervision and training of the kitchen staff in line with company standard

Preparation of food, in line with company standards of excellence

Effective guest interaction to enhance guest satisfaction

Effective management of staff canteens

Administration of orders to minimise shortages and wastage and effective stock control

Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard

Correct use and maintenance of kitchen equipment

Maintaining fridges and stores to the highest hygiene and stock rotation standards

Communication with kitchen and lodge front of house staff to ensure the smooth running of the department

Achieving service excellence through teamwork