The position of Sous Chef is available at a hotel which has a great reputation for offering its guests high quality dining. The hotel restaurant serves modern British, seasonal dishes from the ‘a la carte menu prepared to two AA Rosette standard and pushing for 3 Rosettes. In this role of Sous Chef you will be joining a team of 12 chefs working in the kitchen with direct responsibility for the fine dining restaurant. You will also be required to assisting the Head Chef with the management of the junior chefs and the day to day running of the kitchen including taking charge in their absence.
Requirements:
A Sous Chef or Junior Sous Chef who has recently been working in a two AA Rosette accredited venue for a minimum of 2 years. A chef with all round skills in the kitchen who is capable of leading others whilst also running the service whilst under pressure is required to take on this role.
Benefits Include:
1. Uniform Provided
2. Meals on Duty
3. Share of Tips
4. Temporary Accommodation Available
5. Excellent Opportunities To Progress
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