Would you like to work for a company that offers:
* £250, up to £1000 cash incentives when referring a friend to join our team - T&C’s apply
* Long service recognition cash bonuses and free overnight hotel stays for services from 2 years and up
Rewards and benefits when you join us include:
* Meals provided on shift
* Sales incentives and initiative rewards
* Discounted or free use of leisure facilities – “Hotel specific”
* Free parking – “Hotel specific”
* Discounted stays in our hotels, or free stays as rewards & recognition incentives
* Opportunities for personal development within the Hotel Group Brand Portfolio
* Fully funded apprenticeships – T&C’s apply
* Annual holiday entitlements including Bank Holidays
* Option to purchase additional holiday entitlements
* Pension enrollment
Does this sound like you?
* Passionate and eager to learn
* Positive attitude and guest-focused
* Friendly and caring
* Team player and independent worker
* Ambitious and hardworking
* Excellent planning and organizational skills
* Ability to multitask and meet deadlines
* Good communication and grooming standards
* Flexible to work mornings, afternoons/evenings, and weekends
* Passionate about food with a keen eye for detail
* Committed to delivering exceptional customer experiences
Are you the right fit for the Junior Sous Chef role? Do you have the skills and experience needed? Then what’s stopping you?
Klarent Hospitality is recruiting for a Junior Sous Chef
We provide excellent opportunities for growth within the Klarent Hospitality Group Brand Portfolio. We value and reward our staff for their dedication, hard work, and long service.
Klarent Hospitality manages branded hotels across the UK and Ireland, focusing on talent development and strategic growth.
The Role:
* A Junior Sous Chef works closely with the Sous Chef to manage kitchen operations and deliver excellent guest experiences.
* Responsibilities include managing food provisions, assisting with guest queries, and controlling costs.
* Support all kitchen functions including operational, quality, and administrative aspects.
* Ensure food quality and safety standards are met and maintained.
* Contribute to menu creation based on guest feedback.
* Maintain high-quality food production across all outlets.
* Assist with customer relations in the absence of the Executive Chef.
* Manage resources and team effectively to ensure smooth operations.
* Support brand standards through training and team assessment.
* Control costs while maintaining standards and improving profitability.
* Foster good working relationships with other departments.
* Comply with all health, safety, and food safety legislation.
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