Unit Chef/Sous Chef

Position: Unit Chef / Sous Chef

Qualification:Graduate/ HM

Minimum Experience: 8+ years

Preference: Indian Cuisine

JD/Key Accountabilities

 Responsible for Kitchen Management, Menu Planning and operational skills.

 Monitor and maintain consistent food standards and quality throughout all stages of production

and supply

 Full accountability for the day to day running of the kitchen service

 Ensure quality control measures and hygiene standards are always achieved

 Maintain all kitchen equipment through due care and diligence; notify the Executive Chef

regarding call outs for all repairs; follow-up diligently, particularly with any issue which might

impact on health and safety obligations

 Take full responsibility for the set-up and effective operation of the kitchen, ensuring that

opening, closing and all cleaning procedures are adhered to, in line with company policy and

taking account of the health and safety of people and property.

 Take responsibility for the financial results achieved; control aspects of finance including gross

food margin, stock control, wages and controllable expenditure

 Ensure accurate Rota planning, based on forecast sales and core wage budget; taking the

necessary daily action to reduce or increase hours, in line with sales.

 Manage stock-management processes; including correct purchasing procedures using company

nominated suppliers, timely stock takes, wastage reports, loss investigation; liaise with

suppliers; check and authorize invoices; ensure the consistent quality, rotation and levels of

stock.

 Ensure that applicable procedures are followed according to the Food Safety Management

document.

 Establish, maintain and monitor the highest standards of food and general hygiene and Health &

Safety in accordance with all statutory, legal and company requirements; promptly follow-up

any issue raised;

 ensure reports and documentation are complete and up to date, Lead the kitchen team; inspire

and motivate them to realize their maximum potential and ensure everyone is fully committed

to the growth and profitability of the business.

 Communicate effectively with the kitchen team through regular briefings Maintain the highest

standards of presentation, dress and behavior throughout the kitchen team.

 Effectively and calmly receive guest feedback; use this to improve food service and maintain the

highest possible standards; propose any necessary solutions to issues raised.

 Observe rules and procedures and carry out any reasonable request made by their Manager.

 Attend and assist the Executive Chef with training sessions and team meetings as required