A Sous Chef is required to help the team to improve the standards of a luxury 4* hotel which operates a two AA Rosette restaurant as well as being a popular venue for functions. In this role of Sous Chef you will be expected to work in a brigade of 8 chefs in the kitchen preparing seasonal, modern British dishes to the high standards that the customers of the venue expect. As a result this Sous Chef role will require you to adapt to a number of different cooking styles whilst assisting the head chef to manage the kitchen.
Requirements:
CVs will be considered from Junior Sous Chefs or Sous Chefs it is important that they highlight experience working in busy kitchens serving different dining operations and busy banqueting operations for at least 2 years and with a minimum of 1 Rosette experience. A Sous chef who has the drive and ability to push forward standards, be responsible for junior staff development and ensuring high levels of food standards are achieved
Benefits Include:
1. Meals on Duty
2. Share of Tips
3. Employee Discount
4. Bonus Scheme
5. Excellent Opportunities To Progress
*