Sous Chef - Liverpool

Sous Chef - The Shankly Hotel, Liverpool

RESPONSIBILITIES

A Sous Chef must be the operational masters of the kitchen, you must be able to perform any task in the kitchen if needed.  A Sous Chef often acts as the intermediary between the kitchen and wait staff, so strong leadership and communication abilities are a must.

THE JOB ROLE CONSISTS OF

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

THE IDEAL CANDIDATE WILL HAVE

• Previous Restaurant Experience at a sous chef level in a similar chef role
• Extensive Food and Beverage Knowledge, Restaurant Industry Knowledge,
• Strong Organizational Skills,
• Attention to Detail,
• Knowledge of Restaurant health and safety Regulations,
• Strong Verbal and Written Communication Skills,

DESIRABLE BUT NOT ESSENTIAL SKILLS INCLUDE

• Formal culinary training/qualifications
• Health and safety qualification
• Able to converse at a good standard