The role of Sous Chef is to deliver and supervise the day to day running of the kitchens, inspire the whole team to deliver on a consistent basis whilst ensuring the kitchen is a safe and clean working environment.
Responsibilities
* Food is prepared and cooked to agreed standards.
* Active role in the daily menu composition and development.
* Active role in daily purchasing.
* Engage with food suppliers and producers to ensure accurate knowledge.
* Positive financial performance of the kitchen.
Qualifications
* Applicants must have a minimum of 2 years as a Chef de Partie in a quality hotel or restaurant and be experienced in all areas of food preparation with a passion for local seasonal produce.
* Must be able to make decisions in pressured situations and deliver a quality product.
* Organizing, planning and prioritising skills are fundamental.
* Detailed knowledge of Food Safety and Health and Safety.
* Characteristics: cheerful, self‑aware, reliable, articulate and caring.
Salary & Benefits
* £26,650 per year with permanent contract for 45 hours per week.
* 28 days holiday per year.
* Temporary live‑in accommodation available.
* 50% discount on restaurant food during shift.
* Free use of swimming pool and tennis court.
* Access to gym.
* Development and training.
* Discounts on hotel services and products.
* Many more perks.
#J-18808-Ljbffr