Our client requires a Sous Chef for their Country Setting Rehabilitation Centre on the Berkshire/Oxfordshire Borders.
The Sous Chef will support the Head Chef on a daily basis managing opposing shifts, the ‘Early’ and ‘Late’ shifts – as required. You will be responsible for and leading the shift’s brigade to prepare, cook and serve those meals from standardized recipes to set standards as laid down by management; using good quality wholesome food, in a professional manner. You will follow the *IFSMS, (Internal Food Safety Management System) ensuring the completion of daily HACCP (Hazzard Analysis of Critical Control Points) reports at all times.
Working hands-on to prepare, cook and serve meals as shift leader of the brigade as per the daily menu, following & developing the Saffron recipes as required, explicitly to maintain our high standards for the patients, their guests, staff, visitors and trustees alike.
To use the FDH Saffron software –for data input – i.e. stock purchase, recipes for nutrition and allergen control plus stock control.
Ensure Health & Safety regulations are strictly observed, using observation, monitoring & verification techniques as appropriate
To support the Head Chef with software support with Saffron – recipe construction, Sevron – Risk Assessment principles & Food Alert, on-line FACT. –training records and HACCP
You will work 10 days/fortnight = 80 hrs – max.
1 weekend in 2 approx. 17/18 weekends per annum.
06:00 earliest start to 20:00 latest finish. Early and late shifts
We are offering a salary up-to £23,000 depending on experience. Uniform and meals on duty included.
Due to our location your own transport is prefered.
If you want to be part of our team and have the experience we require, please send us a copy of your up to date CV or call for further information.