Sous Chef - Robinsons Bar
Sous Chef - Robinsons Bar
Reports to: Head Chef
Direct Reports: Commis Chefs, Kitchen Porters
Purpose
Under the general direction of the Head Chef, and within the limits of established procedures, to oversee the day to day operations within the kitchen. This individual will have full responsibility for the kitchen in the absence of the Head Chef.
Responsibilities
In conjunction with the Head Chef, to manage the general day to day running of the kitchen
To manage cost and quality control for both incoming and outgoing goods
To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly
To maintain the hygiene of the kitchen at all times
To be aware of costs and wastage
To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out
To ensure that allergen procedures and guidelines are followed
To assist Head Chef in the management of all menus in relation to costing planning and pricing
To ensure that a high standard of personal hygiene and appearance is maintained at all times
To assist with Training and Development of junior members of the team
Any other duties relevant and related to the post
Educational qualifications
NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification is essential
Intermediate Food Safety Certificate would essential
Skills and Experience
2 years minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
1 years previous experience at a senior level within the kitchen
Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
Able to work well in, and lead a team
Main Points of Contact – internal and external
Other staff in the premises
Suppliers
Other relevant information
Flexible regarding hours of work
Note: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.
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About this role
About Us
Wine Inns incorporates many of Belfast's well renowned and leading pubs and clubs and includes The Empire, Robinsons, The Four Winds and Cutters Wharf.
We are interested in brilliant people across all disciplines.
Start your new career with Wine Inns.
What you will need
Required criteria
- • NVQ Level 2 and 3 in Food Preparation and Cooking or equivalent qualification is essential
- • Intermediate Food Safety Certificate would essential
- • 2 years minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
- • 1 years previous experience at a senior level within the kitchen
- • Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
- • Able to work well in, and lead a team
