Japanese Restaurant is looking for Senior Sous Chefs to join their team.

Accountabilities in the absence of Executive Head Chef/ Head Chef:

· Staff Management

· Quality of Product

o Presentation

o Portion Control

o Consistency

o Taste

· Menu Development

· Audits – Ensuring that the business is protected at all times and that covered legally in the event of a visit from any authorities (Fire Officers, EHO, Trading Standards and Internal Audits)

Venue Management:

· Ensuring Health & Safety regulations are well maintained within the Back of House Department

· Ensuring that the kitchen complies with the Food Safety Regulations

· Responsible for ensuring daily, weekly and monthly checks are adhered to

· Raise maintenance issues

· Monitoring Pest Control, requiring call-outs if necessary

· Ensuring that all Audits from EHO and Food Alert the kitchen are fully compliant

· Dealing with orders and invoices

· Ensuring that guest requests and food orders especially at the beginning and at the end of the operation are given the due quality inspection

· Special guest requests should be handled proactively

· FOH should not be rushed to cater for closing operation

· Custodian to check and implement allergen policy

Cost Management:

· Keeping costs and profit in line with P&L, therefor weekly stock takes are necessary

· Ensure that the correct supplier is used

· Challenge any suppliers not providing correct service and document

· Ensure labour cost is in line with the budget

People Management:

· Providing support to all Back of House Team Members, regardless of position.

· Ensuring that each Back of House Team Member has the opportunity to develop, motivate and trains the Team in line with the Executive Head Chef / Head Chef

· Helping the Executive Head Chef / Head Chef to cross-train each Team Member, to be able to cover at least one other section, in case of the sudden absence

· Cover any position`s shift if necessary.

· Manage Probation Periods, Mid Year & End of Year Appraisals in line with the Executive Head Chef / Head Chef

· Ensuring that any member of the Back of House Team would be comfortable dealing with an inspection by the EHO

Japanese Restaurant is looking for Senior Sous Chefs to join their team.

Accountabilities in the absence of Executive Head Chef/ Head Chef:

· Staff Management

· Quality of Product

o Presentation

o Portion Control

o Consistency

o Taste

· Menu Development

· Audits – Ensuring that the business is protected at all times and that covered legally in the event of a visit from any authorities (Fire Officers, EHO, Trading Standards and Internal Audits)

Venue Management:

· Ensuring Health & Safety regulations are well maintained within the Back of House Department

· Ensuring that the kitchen complies with the Food Safety Regulations

· Responsible for ensuring daily, weekly and monthly checks are adhered to

· Raise maintenance issues

· Monitoring Pest Control, requiring call-outs if necessary

· Ensuring that all Audits from EHO and Food Alert the kitchen are fully compliant

· Dealing with orders and invoices

· Ensuring that guest requests and food orders especially at the beginning and at the end of the operation are given the due quality inspection

· Special guest requests should be handled proactively

· FOH should not be rushed to cater for closing operation

· Custodian to check and implement allergen policy

Cost Management:

· Keeping costs and profit in line with P&L, therefor weekly stock takes are necessary

· Ensure that the correct supplier is used

· Challenge any suppliers not providing correct service and document

· Ensure labour cost is in line with the budget

People Management:

· Providing support to all Back of House Team Members, regardless of position.

· Ensuring that each Back of House Team Member has the opportunity to develop, motivate and trains the Team in line with the Executive Head Chef / Head Chef

· Helping the Executive Head Chef / Head Chef to cross-train each Team Member, to be able to cover at least one other section, in case of the sudden absence

· Cover any position`s shift if necessary.

· Manage Probation Periods, Mid Year & End of Year Appraisals in line with the Executive Head Chef / Head Chef

· Ensuring that any member of the Back of House Team would be comfortable dealing with an inspection by the EHO