About Us
Scotsman Group is a collection of over 50 venues. Lots of our venues are housed in grade A & B listed buildings, carefully restored, expanded, refreshed and put to good use. We have restaurants, hotels, nightclubs, bars, cinemas and more.
Role Description
To be an integral part of the senior kitchen team that will deliver exceptional standards of food and customer service. Ensuring that all legislative and compliance guidelines are fully adhered to.
The Role
To be able to create & deliver desserts, amenities & afternoon tea to a high standard and ensure junior members of the pastry team are following all specifications set out by the Company whilst following all HACCP procedures.
To form an integral part of a highly motivated kitchen team.
Ensure the smooth and efficient running of the pastry section.
Ability to set excellent food and hygiene standards within the team.
To assist other members of the senior kitchen team to ensure competent running of any section.
Maintain excellent hygiene standards that are set out by the company.
Assist in the accurate completion of Kitchen Cooksafe and ensure it is completed for your area of responsibility.
Clean down the section ensuring everything is placed in appropriate containers, covered properly, labelled and stored correctly.
Maintain high a standard of cleaning when finishing at any section.
Ensure all equipment in the section is pulled out and cleaned according to Company polices and procedures.
Assisting other staff with the clean down at the end of the night and only leaving the kitchen when the whole team is finished and all hygiene standards have been met.
Ensure all complaints or accidents are reported in line with the Company policy.
To train & develop junior members of the pastry team
To assist Executive chef in future menu planning and dish development
To add to & maintain an up to date recipe folder for the pastry section
The Person
Basic food hygiene.
NVQ in Professional Cookery and Food Preparation is desirable or equivalent.
Previous experience running a pastry section at Sous Chef level or above in a similar 1-2 rosette establishment with Banqueting.
Understanding of all HACCP, COSHH and Health and Safety in the workplace.
Ability to create, follow and cook to a specification.
Ability to identify issues, create/source solutions and make decisions.