Hilton

London, England, UK

Sous Chef

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The main role of the Sous Chef is the supervision of all working activity in the Kitchen with reference to quality control, production standards and cookery methods employed. Supervision, instruction and training of team members in the preparation and assembly of all menu items to the specified standard. Ensuring that all foodstuffs entering the kitchen are correctly stored and that stocks are rotated following the Company standards.

Placing food orders on behalf of the Head Chef and in accordance with purchasing instructions and specifications. Supervising receipt of deliveries, undertaking delivery controls, authorising acceptances by signature and overseeing correct storage of goods received.

Ensuring that all team members are trained and supervised on operating and cleaning kitchen equipment and that they adhere strictly to correct procedures and comply with hygiene and safety requirements.  Ensuring that all kitchen work and store areas are kept clean and tidy at all times and that foodstuffs are handled in a safe and hygienic manner. Deputising for the Head Chef in their absence, relating to all kitchen issues. Preparing and monitoring rotas in accordance with the business needs.


“So, what experience do I need? “