Sous Chef - Welwyn Garden City, Hertfordshire

Sous Chef - Welwyn Garden City, Hertfordshire

Job Type: Full Time

Reports To: Head Chef

Liases With: All Members of The Kitchen Brigade

Profile

The Auberge du Lac restaurant overlooks the Broadwater with stunning views of Brocket Hall and its two championship golf courses. The main restaurant offers superb international cuisine, with fine wines from our extensive cellar. There are also four private dining rooms created to reflect the mood of the occasion, where guests can enjoy their chosen menu.

The Auberge du Lac is a unique showcase for a classic dining experience, offering formality and elegance with immaculate service.

Job Purpose

• Prepare, cook, and present to a high and consistent standard.
• Under the general guidance and supervision of the Head Chef, and within the limits of established policies and procedures and food standards, assist in overseeing and directing all aspects of the kitchen operation.
• Requisitioning, ordering, and receiving of all foodstuffs to required standards and for the smooth running of the kitchen.
• To be involved in planning and costing menus, taking into consideration flavours and presentation whilst being aware of present-day trends.
• To supervise staff on a day-to-day basis, leading through food example and practice, highlighting any action required for training, welfare, or discipline in the kitchen.
• To help achieve the budgeted food cost percentage and optimise turnover and departmental profit.
• To be responsible for weekly forecasting, rostering and holiday monitoring as directed by Head Chef.
• To report to the Head Chef and, where possible, take action about customer complaints and compliments.
• To ensure the security of the stores and fridges during all working hours.
• To assist the Head Chef with the staff training plan on initial departmental induction.
• To assist the Head Chef in the development of all members of the kitchen brigade and the achievement of aims and goals.
• To attend daily meetings and training courses as may be necessary.
• To maintain and monitor kitchen porter work practices and hygiene.
• To ensure that all working areas are kept clean and tidy on a day-to-day basis according to statutory regulations and standards.
• To be aware of and implement practices and procedures pertaining to Health and Safety, and Statutory Legislation, whilst maintaining acceptable records, to provide evidence of due diligence.
• To minimise risk through hazard spotting and safe working practices and to take appropriate action ie: Maintenance book, memos, etc.
• To report, and where possible, take action about incidents of accidents, fire, loss, theft, damage, unfit food or other irregularities.
• To maintain all required legislative controls and records, including temperature control in accordance with HACCP Procedures and Risk Assessment.
• To maintain a happy and helpful manner and attitude throughout working hours.
• To be flexible to maintain customer care and satisfaction.
• To present a well-groomed appearance, wearing the correct footwear and uniform.
• Any special projects as identified by the Head Chef.

This job description cannot be exhaustive due to the nature of the hospitality and leisure industry. Therefore, the jobholder can be required from time to time to carry out additional tasks as requested by the Company.