Senior Sous Chef

Passion and ‘Can Do’ attitude is prevalent throughout the day to day operations team

• Ensure all food and service is consistent across the department by regularly meeting/conversing with counterparts in other parts of business
• Regularly reviewing ‘on trend’ products and service on the high street, in the B&I sector, 5 star hotel market, conferencing world and incorporating findings in everyday operation

Maintain control and accounting procedures

• Manage weekly / monthly stock takes
• Check that all supplies are a specified quality and not breaching purchasing policy
• Monitor portion numbers, control food wastage on site and take appropriate action as required
• Monitor the monthly trading account daily with the Exec Chef to ensure that the budgeted gross and net profits are achieved

Maintain quality standards on site

• Regular input into all menu changes, keeping up with the trends
• Liaise with the quality & safety team in relation to incidents/accidents/emergencies on site

Direct all department activities towards meeting JPMC objectives

• To ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times
• Ensure food, as per menu, is available for service times and is correctly portioned and garnished and minimize wastage. To allocate duties to staff as required
• The performance of any reasonable task which assists with the efficient operation of the department

Personal Attributes

• Deliver the goals of your team, business/function and the company

• Aligns priorities to the broader business strategy
• Maintains tenacity and a balanced approach in high pressure situations
• Understand the importance of good business practice
• Spots opportunities for profit making or cost saving
• Organizes self and tasks well
• Identifies ways to improve processes/procedures to enhance quality and/or outcomes