Operations

1.0        Building and training your chefs to deliver the expectations of your operation is the foundation expectation of your role as a sous chef

1.1        You will be at the forefront of the business during peak work and it is your responsibility to ensure the operation delivers and maintains a consistent quality of all the bread goods produced

1.2     All goods leaving your operation is produced to spec and you actively work to prevent all food related issues including any customer complaints pertaining to food before they happen with proactive action undertaken to ensure that future issues do not arise

1.3     You have an in-depth working knowledge of every food specification under your remit and guide and advise your colleagues whenever you see these specifications not being followed without prejudice or compromise to the operation core values and ethos

1.4        Ensure all wastage and spoilage is recorded and monitored with retraining delivered for any areas of the kitchen team being found to be culpable 

1.5      Regulate employee time attendance and ensure the business is protected at all times during hours of operation

1.6        Report to your line manager asap any serious issues that need addressing this includes, but not limited to, reporting of equipment failures or safety concerns within the working operation – a major part of your role will be to “walk the line” and check every part of the kitchen for health and safety compliance as well as for food safety compliance – we take no risks in our operation and it is your role to make sure we are 100% safe all of the time

1.7      Follow all established work procedures and processes without compromise to ensure the kitchen operation runs efficiently and effectively

1.8      Ensure your communication is effective and focused to the role you are responsible for with any direct mandates delivered and understood by the team members without fail

Administration

1.9        All official paperwork for example the temperature documentation is completed understood, and genuine without exception by you if applicable and by all of the kitchen team members under your supervision

2.0        Any corrective action for any team members identified with deficiencies in completing 1.9 as set out by the head chef is followed through and actioned

2.1        Any issues within your teams discipline are dealt with professionally and appropriately, if you cannot deal with a situation then always seek advice and record conversations for use in any future investigations to be led by your line manager, you as a sous chef will be present as a note taker in this regard unless you are personally involved in the issue being investigated

2.2        Stock counts are within the dedicated time and completed accurately to ensure there is no “food risk” placed on your operation

2.3        You assist the corporate baker in compiling the training plan for each team member under your remit and this is delivered each and every time to the team

­­­­­­­­­­­­­­­­­­Development & Training

2.4        You are responsible for a large number of team members it is your responsibility to manage their welfare be observant to their behaviour and if you see any issues within the team you must act without bias to resolve them and always inform the head chef of any issues you observe

2.5        You will begin the Head Chef Development training manual which is designed to help train and ready you for the next stage in your career, use this opportunity to learn and develop your skills which you are expected to share within the team to make the whole team more efficient and professional

2.6        All team members are to be offered the opportunity to progress within Alpina Kitchen, this is up to you to communicate with the team and make sure they understand what is expected and available to them

2.7        You are expected to take every opportunity to develop and refine the skill set of our team members, you have the skills and if you see an issue fix it and coach the team, there doesn’t need to be formal sessions set up this can also be done on an ad hoc basis

Requirements

-With extensive knowledge of pastry techniques, ingredients, and baking methods. This can include skills in cake decorating, bread making, chocolate work, and dessert creation.

-With experience in developing pastry menus, creation or revamping of a pastry menu at a previous establishment. Attention to detail, and ability to balance flavors and textures.

· Must have a formal culinary education or pastry arts degree you have obtained. This could include completion of a culinary school program or a specialized pastry arts program.

· Knowledge of food safety standards and proper hygiene practices in a kitchen environment is crucial. Understanding HACCP principles, safe food handling, and sanitation procedures is necessary to maintain a clean and safe kitchen.

· The ability to work efficiently and manage time effectively is important in a fast-paced kitchen environment. Should be able to prioritize tasks, work under pressure, and meet deadlines while maintaining quality standards.

· Can be physically fit for requiring standing for long periods, lifting heavy pots and pans, and working in hot environments. Good physical stamina and the ability to handle the physical demands of the job are important.