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A great opportunity for an ambitious Sous Chef to help the team to improve standards of a recently refurbished Country hotel. The Hotel offers dining in the two AA Rosette restaurant offering seasonally changing modern British Menus, less formal dining in the bar, afternoon teas and also caters for private events and functions. In this role of Sous Chef you will support the new head chef, who has a Michelin background, to manage and train the brigade of 5 chefs.
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
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