SkillSet: leadership skills HR Sous Chef.
To assist Head Chef to develop menus that meet customer, client and Sodexo expectations To ensure that supplies are ordered in a timely fashion, from Sodexo nominated suppliers only, ensuring stock availability on all planned lines.
Co -ordinate the production of all meals both patient and staff dining, including special dietary requirements.
To prepare and present food on time for every service, maintaining adequate levels of product throughout service and minimising waste at the end of service.
To carry out routine Quality Control Audits and measure performance levels of each aspect of Catering Services.
To ensure the visual display of all food items is planned and food is presented an appealing manner To complete and record all necessary temperature checks of all foods and equipment, in line with our assured safe catering system.
Collect all paperwork and end of shift/day sign and file Ensure cleanliness and hygiene throughout the kitchen utilising staff as required.
Ensure all cleaning schedules are adhered to and completed in full daily.
These should be signed off as completed and filed in the office weekly.
To ensure that all accidents are immediately reported to all Parties required in line with Sodexo reporting procedures.
These may include incidents such as accidents, fire, theft, loss, damage or other irregularities.
You will be required to take actions recommended as a result of investigation of these incidents Ensure that methods of preparation, production and presentation comply with Sodexos standards and procedures and thus create a safe working environment.
Comply with all Company Client policies, site rules and statutory regulations relating to Health Safety, safe working practices, hygiene, cleanliness, fire and COSHH.
This will include your awareness of any specific hazards in your work place and training of staff.
Maintain excellent customer relations by listening, responding and actioning customer feedback within 48hours.
Compete in the Annual Sodexo Craft competitions including client evenings and craft development days.
People Maintain excellent team relationships instilling a passion for excellent in food crafts To attend an annual PDR with your Line Manager and to agree and take ownership of your PDR andyour training and development needs.
Attend Company Training Courses and District Meetings as requested to ensure you are fully informed on what is happening within the company.
To demonstrate leadership skills and good conduct of company values To motivate and engage the craft team to deliver service and food excellence Treat all staff with dignity and respect in the workplace A passion for using local, fresh produce NVQ Level 2 in Food Preparation and Cooking.
or equivalent 706/2 3 years experience in commercial catering delivering high standards of quality and innovation to the end user Bakery Skills Experience in motivation and creating passion in a craft team Menu planning and Costing experience Ability to plan work schedules for a busy craft team Ability to ensure that every dish is checked to ensure quality standards are achieved Coaching / Mentoring experience Reliability Integrity The ability to innovate and lead on food trends Leadership People Management Relationship Management Continuous Improvement Growth, Client Customer Satisfaction / Quality of Services provided Innovation and Change Commercial Awareness Planning OrganizationEducation
: ("Graduation in any field")Skills
: leadership skills HR Sous ChefFunctional Area
: F&B ServiceCompany Type
: Hotel / RestaurantMin Salary
: INR Rs 2.0 Lakh / YrExperience
: 4 Yrs