Sous Chef

Our client is looking for a Sous Chef for a busy hotel in Newquay.
 
A sous chef is the second-in-command in a professional kitchen, assisting the executive chef. The sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.
 
Must have attention to detail and be flexible.