Pizza Restaurant Sous Chef:

Our catering operation delivers everything from small-scale tea and coffee service to large hospitality functions for up to 1,000 guests. Alongside a busy conference and events schedule, the business operates 52 weeks a year, seven days a week, producing more than 30,000 business lunches annually.

Key Responsibilities Administration

* Liaise with the senior chef team to plan daily kitchen activity, staffing levels, and event delivery to ensure high standards are met on time.

* Complete all HACCP documentation alongside the catering team.

* Attend weekly meetings as required.

* Ensure effective cost control across the kitchens, achieving or exceeding gross profit targets.

Operations

* Manage day-to-day food preparation and service to consistently high standards, following recipe specifications as directed by the Head Chef.

* Demonstrate a strong understanding of fast-paced QSR / pizza restaurant operations.

* Carry out additional duties or training appropriate to the level of responsibility of the role.

* Use stock efficiently, ensuring correct rotation procedures are followed.

* Support menu development and new dish creation as requested.

* Assist with monthly stock takes.

* Ensure procurement systems are kept up to date, with all deliveries and receipts accurately recorded.

* Coordinate opening and closing procedures.

* Work closely with logistics ...