Sous Chef

To be successful in the role you will need to have:
In the absence of the Head Chef be responsible for the operation and organisation of all food preparation areas & stock ordering.
Ensure all equipment and work environments are operational.
In conjunction with the Café Owner, identify, develop and maintain establishment policies and procedures i.e. cleaning, organisation of storage areas, uniforms, food safety, hygiene etc.
Adhere to the Sierra systems and standards provided: e.g. Sierra recipes, presentation standards, preferred suppliers
Attend kitchen meetings & Sierra Training sessions when requested by management.
Clean and maintain kitchen areas and equipment and be responsible for close down of these areas.
Contribute to Chef Special menu updates and food costing administration.
Record café recipes and cost all proposed items for sale.
Maintain appropriate stock levels to produce and prepare planned menu items.
Order all stock for the food production and other areas of café if requested.
Impart knowledge skills and training to all kitchen staff.
Quality control of all food and meals served.

Competencies:
Must have 2+ Year Chef Experience
Food Safety Course (NZQA approved)
Level -5 with a New Zealand Qualification
Training Skills.
Understanding of the Food Control Plan
Costing Skills.
Excellent communication skills with customers and staff.