My role as Sous chef involves;Ensuring the consistent smooth running of food production areas within the designated areas.Effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety, by forecasting footfall.Assisting the Head Chef in ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources. Ensuring that… Show more My role as Sous chef involves;Ensuring the consistent smooth running of food production areas within the designated areas.Effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety, by forecasting footfall.Assisting the Head Chef in ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources. Ensuring that all complaints, suggestions or enquiries by guests are dealt with in accordance with the Head Chef/company guidelines. Ensuring the security and safety of all foods, chemicals and equipment by following the Health and Safety Policy, the Food Safety Act 1990 and the Health and Safety at Work Act. Monitoring the performance of all kitchen staff and dealing with any shortfalls immediately reporting any unresolved issues to the Head Chef. In the absence of Head Chef, takeover kitchen leadership. Providing support, guidance and any appropriate training to members of the kitchen staff. Show less

My role as Sous chef involved;Ensuring the consistent smooth running of food production areas within the designated areas.Effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety.Assisting the Head Chef in ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources. Ensuring the security and safety of all… Show more My role as Sous chef involved;Ensuring the consistent smooth running of food production areas within the designated areas.Effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety.Assisting the Head Chef in ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources. Ensuring the security and safety of all foods, chemicals and equipment by following the Health and Safety Policy, the Food Safety Act 1990 and the Health and Safety at Work Act. Monitoring the performance of all kitchen staff and dealing with any shortfalls immediately reporting any unresolved issues to the Head Chef. In the absence of Head Chef, ensuring that there are adequate staff scheduled to work according to the business demands. Giving support, guidance and any appropriate training to members of the kitchen staff. Show less

Working in a hotel kitchen, serving predominantly English cuisine, throughout the Christmas period, my role as Chef de Partie was dictated by the daily necessities of the hotel. My duties included;Monitoring portion and waste control to maintain profit marginsPreparing, cooking and presenting dishes from pies to roasts as well as Christmas dinner.Managing and training porters who were on progression to roles as Chef de Partie.Ensuring the highest standards of… Show more Working in a hotel kitchen, serving predominantly English cuisine, throughout the Christmas period, my role as Chef de Partie was dictated by the daily necessities of the hotel. My duties included;Monitoring portion and waste control to maintain profit marginsPreparing, cooking and presenting dishes from pies to roasts as well as Christmas dinner.Managing and training porters who were on progression to roles as Chef de Partie.Ensuring the highest standards of food hygiene and helping to ensure that health and safety rules were followed correctly.Aiding in the monitoring of waste control. Show less

Working in a high turnover kitchen my role as Head Chef was extensive and varied greatly day to day, some of which involved;Staff duty rota planningStock and wastage management, complianceBudget control and record keepingRecruitment, training and development of staffHealth, hygiene and safety managementEnsuring compliance and staff satisfaction was achieved both when present and absent by use of budget and revenue reports and forecasts.