Sous Chef
Job Description & Responsibilities:
- Responsible for uphold the entire HACCP certification and implementation of the cook chill and cook freeze process of the Client's property
- Ensure that tasks are completed within the allocated time scale, to a high standard
- Assist with display of food for service
- To complete the cook/chill process correctly, including record keeping
- To assist with the management of deliveries and storage of food
- Ensure the Food Safety Management Safety System is completed correctly
- Ensure food is stored and labelled correctly in accordance with current food hygiene regulations including correct stock rotation and storage.
- Ensure the Crucial Cuisine food safety policy is adhered to at all times
- To ensure that correct manual handling techniques are used
Candidate Requirements
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- Possess HACCP certification or have been working in a HACCP environment
- Has experience working as chef in Airline/Cruise ship/Catering industry
- Has experience in an environment using cook chill and cook freeze process
- An ISO certified establishment / kitchen will be an advantage
- Has training experience
- Good communication skills
- Well organised
