| Our client a 3* Hotel (part of National Chain) requires you now ...junior sous
can apply also for an immediate start, great company, excellent
atmosphere and a new kitchen & management to boot! ..APPLY NOW..
Main
Responsibilities:
When
ordering in the absence of the Head Chef all orders should be written
down in order book clearly and within the requirements of the business
maintaining stock levels at all times.
When
receiving deliveries they must be checked off against the order book and
used within the sell by date.
When
new produce arrives it is mandatory that old stock is placed at the
front and new stock at the back in line with stock rotation.
With
budgets in place, these must be adhered to and with your role as second
in charge, you must help to achieve: a) 70% GP b) the control of food
so there is minimal waste c) push the kitchen and restaurant forward to
help achieve budget each month.
Aim to
achieve an AA Rosette for the Garden Restaurant and assist in menu
costing and construction of new menus
Always
be punctual and well presented in the correct uniform and to be fully
aware of Health and Safety and Health and Hygiene procedures
To work
as part of the team as well as on your own initiative
To
adhere to cleaning and monitoring of temperature procedures that are put
into place
Be
polite to staff and customers when in and around the hotel
Make
sure that your work area is cleaned down, equipment is turned off and
all orders are placed before leaving the kitchen at the end of your
shift
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