Sous Chef

Role Overview & Responsibilities

You have to be capable of running a specified section to the required high standards of cuisine and hygiene. Deal with any important and relevant changes or incidents that have occurred when deputizing head chef.

Hours of work: 48 hours per week on 5 days out of 7 as per the rota.

MAIN RESPONSIBILITIES:

• Day to day running of the Kitchen.
• Preparation and ordering of required food stuffs for the Kitchen.
• Ensure that food is prepared and stored in accordance with food safety laws and regulations.
• To maintain cleanliness of the Kitchen at all times.
• To ensure all chefs and kitchen porters are adequately trained on the appropriate section and informed of any relevant changes.
• To act as a manager in the absence of the Head chef and inform Kitchen staff of any relevant changes.
• Always act as a responsible, professional Assistant Manager with staff and guests
• Produce the high quality consistency of food and hygiene set by the Company in the absence of the Head Chef at all times.
• Any other reasonable requests.
• To abide by Health and Safety Regulations as required by Law

The Maids Head Hotel is an independent AA 4 star silver rated

The Hotel situated in the heart of Norwich, offering 84 bedrooms and boasting a 2 AA Rosette Restaurant, a range of versatile meeting and event spaces and is also a popular wedding venue.

The ideal candidate must be hard working, enthusiastic and most importantly have a keen desire and willingness to learn. Experience in a previous role is Requested .

Job Types: Full-time, Permanent

Salary: £30,000.00-£32,000.00 per year

Benefits:

• Discounted or free food
• On-site parking

Schedule:

• Day shift
• Weekend availability

Supplemental pay types:

• Tips

Work Location: In person