About the job
The Sous Chef will collaborate closely with our culinary team to oversee daily kitchen operations, including staff management, maintaining food quality and freshness, and managing inventory and stock control. The role demands adherence to established recipes to guarantee consistent meal quality.
Understanding the core values of hospitality within the Main Kitchen is essential.
You will actively engage in all processes within your designated section to facilitate the seamless operation of the Main Kitchen, consistently delivering exceptional guest service.
Key Responsibilities:
• Lead the kitchen in the absence of the Executive and Head Chef.
• Ensure food preparation aligns with strict hygiene standards.
• Prepare dishes to the highest standards, focusing on taste, presentation, and quality.
• Inspect food preparation and service areas to uphold safe and sanitary practices.
• Implement portion control and effective storage methods to minimize waste and control costs.
• Ensure regular cleaning tasks are completed to The Arts Club standards.
• Adhere to all legal obligations, including food hygiene regulations and training documentation.
• Maintain stringent hygiene, fire, and safety standards as stipulated by the company and local health authorities.
• Participate in mandatory training sessions, both onsite and offsite, as required.
• Report any malfunctioning appliances, damaged equipment, or potential hazards to the Head of Department or maintenance personnel.
Main Duties:
• Verify and ensure correct mise en place in every section prior to service.
• Supervise and assist in food production within your section.
• Oversee the operations of each section as directed, ensuring sanitary and timely service.
• Follow recipes meticulously to guarantee the consistent production of high-quality dishes.
• Assess and taste dishes to ensure proper cooking and seasoning.
• Train and mentor junior chefs in food preparation and presentation.