As a Sous Chef you are responsible for assisting the Head Chef in managing the day to day operation of the kitchen. You are to ensure the kitchen is run to the Restaurant standards whilst managing and developing the brigade whilst supporting the Head Chef.
KEY PERFORMANCE INDICATORS
Maintenance of stock control in their department.
Demonstrate a passion for a career in the industry.
Ability to adapt during busier or quieter services as necessary.
Drive for results
Demonstrate a full understanding of their role and responsibilities.
Works effectively with the team.
Accepts accountability for the results of their actions at work
Works accurately and efficiently in their role.
Is able to prioritize tasks and demonstrate effective time management, coordinating, controlling and manage different resources.
Communicates relevant information regularly, efficiently and concisely to other members of the team or managers necessary.
Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions.
Takes all accountability for actions and acts for the team rather than themselves.
Offers help to new team members and offers support/advice.
Works as an integral part of the wider team
+Effective decision making
Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.