What are the responsibilities and job description for the Sous Chef - Guinness Brewery Restaurant position at CRH?
Job Description
We are looking for a Sous Chef with Guinness Brewery to assume complete responsibility for the overall kitchen operation.
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Job Responsibilities
- Day to day involvement to a high standard, in compliance with client contract.
- To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager
- To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
- To make certain the highest standard of food quality, presentation and service are achieved and maintained.
- To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs.
- To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers.
- To assist with carrying out stock-takes as appropriate.
- To assist Head Chef in evaluating the training needs of all kitchen staff.
- As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
- To review the kitchen hazard list every week with the Head Chef.
- To maintain good communications and working relationship with your client, customers, and all staff.
- To ensure that all staff rigorously enforce to the Company Dress Code daily.
- The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit.
Qualifications
- Ability to balance multiple tasks.
- Ability to deal and communicate optimally with staff and customers at all levels.
- Ability to follow accurately and issue instructions, written or oral.
- Strong people leadership skills.
- Basic Food Hygiene
- 1-2 years’ experience in a professional kitchen or productive catering
- Experience of purchasing and profit optimization.
- Experience in industrial catering.
- Experience of menu planning
- Dedication and self-motivation
- Good reliability and time keeping.
- To work on own initiative or as part of a team
- Courteous manner
- Flexible approach to hours and duties
- Willingness to undergo training as the need arises
#FS-150
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
