Sous Chef

To prepare, cook and present food to the standards agreed in the relevant SOP manual
To ensure that the company’s reputation for excellent food and service is maintained with clients and customers.
To control portion size and monitor waste, keeping food costs within the agreed budget for the location
To deputise in the absence of the head chef
To maintain records relating to food production activities and supplier information as required by the Head Chef.
To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
To attend team meetings on a regular basis to communicate targets, standards required and company and client information.
To take responsibility for contributing towards your own development with the guidance of your manager and attending training courses as identified.
To ensure all allergen information is correct, recorded and available should it be requested by customers or EHO
To show commitment to company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend to any reasonable request