Experienced Sous Chef required to join the Kitchen team of luxury private club at Pittormie Castle, Dairsie, St Andrews.
This is a hands-on role in which cooking to a high standard is of paramount importance. The successful candidate should be ambitious and driven whilst having good food and ingredient knowledge. From bespoke fine dining tasting menus to live open fire cooking, at Pittormie we cover a varied range of food service styles in which you will be involved in from day to day. This not only serves to keep things fresh and exciting but also assists in elevating your skills and boosting your career progression. Utilising only the finest of Scotlands larder in a calm but refined and organised environment, working at Pittormie is highly rewarding personally and professionally. Please note that tips are in addition to your salary and not inclusive.
As Sous Chef you will be expected to support the Head Chef in the day to day running of the Pittormie kitchen throughout all food operations, standards, ongoing development of food strategy and controlling food costs. Consistently delivering and exceeding the customer expectations. Close communication with the Head Chef, kitchen team and all Pittormie Front of House teams is a daily essential.
Experience
Ideally the successful applicant will have experience in a similar role at one Michelin/3 AA rosette level.
Contribution
The day to day tasks include:
Ensuring all food production is constantly executed to the highest standards
Constantly looking at ways of improving practices throughout the kitchen and food service with research, training and development.
To direct, train and support the kitchen team in order to exceed customer expectations
Control stock levels to eliminate over and under stocking
Supervision of all fridges, sections and produce daily to maintain the highest possible quality
Monitor buying through to production including running costs to eliminate wastage and maximise sustainability
Be competent in online ordering to assist with quality and daily prices.
Liaise with the kitchen and front of house teams to ensure all operational and associated production areas are maintained to the highest standards of hygiene and cleanliness in accordance with company guidelines and legislative requirements
Have the ability to confidently conduct daily briefings and debriefs with restaurant and assistant restaurant manager to discuss any areas requiring attention for continual development.
Please apply by sending your CV & current salary details to Executive Head Chef Russell Robertson.
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