Banqueting Sous Chef
Great Fosters Hotel, Egham, Surrey, TW20 9UR
£42,000 per annum + monthly service charge payment
The Benefits
* 4 weeks holiday rising to 5 weeks with service
* 8 Bank holidays
* Free car parking
* Employee uniform
In addition you will benefit from a range of company benefits including:
* Discounted hotel accommodation for yourself and your family at all hotels
* Discounted hair treatments at our two Utopia Spas
* Discount off all food & beverage at all hotels
* Discount of individual treatments booked in our two Utopia Spas
* Discount on retail products in our two Utopia Spas
* Refer a friend staff recruitment scheme
* In addition you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including: your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday
The Place
Great Fosters Hotel, the most recent addition to Alexander Hotels and already the Hotel has gained AA 5 Star status.
5 Stars, 56 bedrooms spread across the Hotel and adjoining Cloisters and Coach House and set in 50 acres of stunning gardens. For dining The Tudor Pass with 3 Rosettes, as well as the 2 Rosette Estate Grill. A beautiful 14th century Tithe Barn is available for functions together with the Orangery, the Conservatory and a range of other meeting and private dining rooms.
Our latest development is the creation of our Utopia Retreat facilities.
Please see the Hotels website for a full list of facilities and sample menus. www.greatfosters.co.uk
Join our Award Winning Kitchen Brigade in our designated banqueting kitchen reporting to our Banqueting Head Chef.
The Role
Reporting to our Head Chef within our dedicated Kitchen Brigade, helping to prepare and serve all foods from the designated banqueting kitchen facilities.
The Hotel has small intimate rooms for special events and private dining to our impressive 14th Century Tithe Barn, Orangery and Conservatory which comfortably hold events up to 180 covers. As well as regular conference and corporate events we have 50-60 weddings booked for this year with the number of guests from 100-180. From the Civil Ceremony to the Wedding Meal and evening celebrations you and your team are key to creating special memories.
Supporting the Head Chef to be responsible for:
* The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service to meet the demands of the wedding, corporate and function business.
* Liaising with the sales team to ensure all guest requirements are met for the events being held.
* Recruitment, training and coaching the team under your control.
* Development of menu ideas to progress the food offering across the range of corporate, wedding and party events that are held.
* Ensure compliance with HACCP and food hygiene, health and safety legislation, ensuring that the banqueting kitchen and storage/service areas receive positive feedback on inspection.
* Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
* Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
* Working with a team of 3 dedicated Banqueting Chefs and Kitchen Porters.
Requirements
* Experience and passion for food and producing quality dishes from fresh local ingredients.
* Ability to work flexible shifts; 5 days 45 hr per week, dependant on banqueting/event demands including weekend working.
* Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
* Experience within a quality hotel or banqueting kitchen environment.
* Team player with an ability and desire to contribute and support senior Chefs to ensure guest satisfaction.
* Excellent eye for detail and able to deliver consistent standards.
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